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Easy Caprese Salad


  • 1/2 Cup Balsamic Vinegar
  • 1/4 Cup Extra Virgin Olive Oil
  • 2 to 3 Large Tomatoes, such as Beefsteak
  • 16 Ounces Fresh Mozzarella Cheese I used 2 (8 ounce) rounds. A large oval would also work.
  • Salt to taste
  • Pepper to taste
  • 1/2 Teaspoon Dried Basil, or about 5 to 6 fresh basic leaves


  1. In a heavy bottom saucepan, on medium heat, bring a 1/2 cup of your Balsamic Vinegar to a simmer.  Immediately lower your heat to low, and cook for one or two minutes, or until your mixture just starts to thicken.  Keep your eyes on the mixture at all times, it can easily burn.  Remember, you vinegar will continue to thicken once your remove it from the heat.

  2. Slice your tomatoes into approximately 1/2 inch slices.  Do the same with your mozzarella.  We are going to alternate between tomatoes and mozzarella and want the slices to be about equal. 

  3. Add salt, pepper, and basil.

  4. Drizzle a little extra virgin olive oil on the salad.

  5. Drizzle some of the balsamic vinegar reduction on the salad.