Tomato-Basil Caprese Salad with Balsamic Glaze

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A classic summer salad featuring perfectly ripe tomatoes, fresh basil, and a sweet-tart balsamic reduction. This Italian-inspired salad recipe, ready in about 32 minutes, pairs ripe heirloom tomatoes, fresh basil leaves, fresh mozzarella cheese 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 220 calories and feeds 6, 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

• 2 pounds ripe heirloom tomatoes
• 1/2 cup fresh basil leaves
• 8 ounces fresh mozzarella cheese
• 1/4 cup balsamic vinegar
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper

Instructions

1. Step 1: Slice tomatoes and mozzarella into 1/4-inch thick rounds, alternating on a platter. Arrange basil leaves between slices, pressing gently to adhere.
2. Step 2: In small saucepan, combine balsamic vinegar and 1/4 teaspoon salt. Simmer over medium-low heat for 10-12 minutes until reduced to 2 tablespoons and syrupy, stirring occasionally until it coats the back of a spoon.
3. Step 3: Drizzle olive oil over salad, then drizzle balsamic reduction in zigzag pattern. Season with sea salt and freshly ground black pepper.
4. Step 4: Let sit for 10 minutes to allow flavors to meld before serving, ensuring the cheese is at room temperature for optimal creaminess.