Appetizer / Cooking / Italian / Vegetables

Caprese Salad with Balsamic Vinegar Reduction

Caprese Salad with Balsamic Vinegar Reduction- Yes to Cooking

When it comes to making Caprese Insalata, the salad is only based on a limited number of ingredients, so it’s all about selecting the freshest ones you could find- moist mozzarella cheese, meaty and juicy tomatoes, and fragrant basil.  The simplicity of the salad is its beauty, as it perfectly combines textures, flavors, and freshness into one dish.

Taking the extra step to make a balsamic vinegar reduction adds to the final presentation and flavor profile of the Caprese Salad.  The dark, glossy syrup adds a sweet and tart flavor that makes this salad ever more so divine!

Total Time: 1hr

Yield: 4 servings


Balsamic Vinegar Reduction:
balsamic vinegar
2 bay leaves
4 tbsp. honey

Caprese Salad:
1/2 lb. fresh mozzarella
2 tomatoes (beefsteak or heirloom tomatoes)
1/4 cup fresh basil leaves
4 tbsp. extra virgin olive oil
4 tbsp. balsamic vinegar reduction
salt and pepper to taste


Balsamic Vinegar Reduction:
1) Pour balsamic vinegar into a heavy bottomed pot and place over medium heat.
2) Add in honey and bay leaves. Bring to a boil, then adjust the heat for a slow simmer.  Continue for approximately 1 hr, until the vinegar slowly reduces to about 30% of its original volume and begins to look like a glaze/syrup consistency.
3) Remove bay leaves.  Store syrup in a sealed container in the refrigerator until ready to use.

Caprese Salad:
1) Slice mozzarella and tomato into 1/4″ thick slices.  Arrange on serving plate.
2) Wash and gently pat dry basil leaves.  Tuck the leaves between the mozzarella and tomato slices.
3) Drizzle with olive oil and balsamic vinegar reduction.  Season with salt and pepper.

Caprese Salad with Balsamic Vinegar Reduction- Yes to Cooking

Caprese Salad with Balsamic Vinegar Reduction- Yes to Cooking

Caprese Salad with Balsamic Vinegar Reduction- Yes to Cooking

Caprese Salad with Balsamic Vinegar Reduction- Yes to Cooking


Be sure to open a window while making the balsamic vinegar reduction; otherwise, you might be overwhelmed by the vinegary fumes.  As for choosing the type of vinegar to use, I would suggest choosing one that is not so expensive.  Since you will be enhancing the flavor of the vinegar with bay leaves and honey, there’s no need to opt for a high-end balsamic vinegar for the purpose of reducing it anyway.

You can prepare this salad in advance and store in the refrigerator.  However, because the vinegar will seep into the mozzarella, it may be better presentation-wise to drizzle the olive oil and balsamic vinegar reduction right before you’re ready to serve.

10 thoughts on “Caprese Salad with Balsamic Vinegar Reduction

    • You’re most welcome! I love serving this balsamic vinegar reduction with sandwiches or grilled chicken as well 🙂 – Veronica

    • Balsamic vinegar dressing is one of my go-to salad dressings. Reducing the vinegar intensifies the flavor to another level. Do give this a try! -Veronica

    • This is also one of my favorite salads because of its simplicity, as well as all the different textures from the ingredients! Thank you for visiting 🙂 – Veronica

  1. How gorgeous. I have freshly picked late season tomatoes and basil on my kitchen bench. I just might pick up some crusty bread and a ball of fresh buffalo mozzarella from the deli Looks like its Caprese salad for lunch today..

    • So glad that you decided to make the Caprese Salad! It makes a wonderful quick lunch of fresh ingredients. -Veronica

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s