Classic Caprese with Balsamic Reduction

So..THIS…this dish in particular…is usually on my weeknight menu at least once during the week.  It’s just so easy.  I’m fortunate enough to be able to get fresh mozzarella from this place (in my opinion, the best mozzarella I have tried in a very long time), so it’s just too easy to throw together something as elegant and simple as a caprese.  I’m anxiously awaiting the quickly approaching summer so I can get some tomato plants and basil plants growing.

I usually do a few variations on the Caprese.  You’ve seen this salad.  You’ve also probably seen this eggs benedict version as well.  Or even this sandwich. Some nights I will slice the tomatoes, layer some mozz on top, and set it under the broiler for a few minutes (so the cheese gets all melty and heavenly) and then sprinkle it with some fresh basil and sea salt.

But, I wanted to add a balsamic reduction to the repertoire on this blog. (I know the recipe itself isn’t rocket science.) It’s something every girl (or guy) needs to have in their back pocket.  It’s a snap to throw together, makes your kitchen smell incredible, and a little bit goes a very long way (I had just enough for two large salads here, so if you want leftovers, increase the amount of balsamic).  The reduced balsamic is thick and syrupy, with a sweet tang to it.  It’s definitely worth the wait to use it as a dressing.

Classic Caprese with Balsamic Reduction

Servings: 2



2 large tomatoes, sliced

6-8 ounces fresh mozzarella cheese, sliced (depending on how much you like)

Handful fresh basil

Drizzle extra-virgin olive oil

Sea salt and pepper

1/3 cup balsamic vinegar



1. For the balsamic reduction:  In a small saucepan over medium-low heat, bring the balsamic vinegar to a boil.

2. Reduce the heat to low and let simmer, swirling the pan occasionally, until reduced to about half of the original amount (it took mine about 15-20 minutes.) Watch it carefully.  Remove from the heat and set aside.

3. Meanwhile, assemble the salad by layering the tomato, mozzarella, and basil.

4. Lightly drizzle the olive oil and balsamic reduction over the salad and sprinkle with salt and pepper.  Enjoy.  It’s almost summer.


Source: A Curvy Carrot original.

May 12, 2012 - 2:40 pm

Herbie, Bryan, YiRan (@HerbieSpaghetti) - This is my favorite type of “salad”. It seems like the basil is taking an enormously long time to get good this year – hopefully we can get some good stuff soon and make this. Have never tried reducing the balsamic, usually just throw it right on, but I would bet this makes it taste wonderful!

May 13, 2012 - 2:51 am

Chung-Ah | Damn Delicious - Gorgeous! And I’m so jealous that you get to buy fresh mozzarella so often.

May 14, 2012 - 1:32 am

Ann P. - Sometimes the most delicious flavors are the simplest. 🙂 Gorgeous photos, you make something traditional like caprese salad look beautiful and new!

May 15, 2012 - 7:40 pm

Kim - Liv Life - Absolutely delightful!! I love simple and good… this is it!

June 4, 2012 - 1:17 pm

Ashley @ Wishes and Dishes - Just made this memorial day weekend and it was delicious!

May 9, 2013 - 7:59 am

Classic Caprese with Balsamic Reduction - […] source: […]

July 28, 2014 - 7:44 am

On the Uses of Balsamic Vinegar Reduction #weekendcooking @BethFishReads | Bay State Reader's Advisory - […] A balsamic vinegar reduction is made by boiling down the vinegar to a thicker, more concentrated form. I think this was more in vogue a few years ago, but I’m always behind in my food trends. (If you want to see a recipe, this is a nice one on The Wimpy Vegetarian.) I have used it before on what we usually call tomatoes and mozzarella, but is actually a Caprese salad. […]