Classic Picnic Caprese Salad with Basil and Balsamic Glaze

By AislePrompt Editorial · Published 2026-06-01 · Updated 2026-06-01

Juicy ripe tomatoes layered with fresh mozzarella and fragrant basil leaves, drizzled with a sweet and tangy balsamic reduction — a refreshing picnic staple. This Italian-inspired salad recipe (vegetarian), ready in about 25 minutes, pairs ripe vine tomatoes, fresh mozzarella cheese, fresh basil leaves into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 280 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 large, sliced into 1/4-inch rounds ripe vine tomatoes
• 8 oz, sliced into 1/4-inch rounds fresh mozzarella cheese
• 20 fresh basil leaves
• 3 tbsp extra virgin olive oil
• 1/2 cup balsamic vinegar
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: In a small saucepan over medium heat, bring 1/2 cup balsamic vinegar to a simmer. Reduce heat to low and cook for 10-12 minutes, stirring occasionally, until the vinegar thickens to a syrupy glaze. Remove from heat and let cool.
2. Step 2: On a large platter, alternate layers of 3 large sliced vine tomatoes and 8 oz sliced fresh mozzarella cheese, overlapping slices slightly.
3. Step 3: Tuck 20 fresh basil leaves between the tomato and mozzarella layers evenly across the platter.
4. Step 4: Drizzle 3 tbsp extra virgin olive oil evenly over the entire salad.
5. Step 5: Season with 1/2 tsp salt and 1/4 tsp black pepper.
6. Step 6: Finish by drizzling the cooled balsamic glaze over the top just before serving to keep the colors vibrant.