Nectarine Caprese with Honey Balsamic Reduction

This is, by far, my most favorite discovery of the summer. (And, I also want to wish a very HAPPY BIRTHDAY to my mom, Georgia!!!)

Originally, I found inspiration for this recipe, yet again, through Pinterest. But since I was reluctant to make a trip to the store, I decided to use ingredients I already had on hand.

The downside that suddenly turned into an upside? I ran out of balsamic, so I had to improvise.  The good news?  It was incredible.

The balsamic honey reduction is ingenious.  Already with a reduction, you’re making a sweet syrupy dressing.  Add some honey and you’ve got yourself a thick and gooey garnish that brings out the sweetness of the nectarines and balances well with the creaminess of the mozzarella.  A little goes a long way, as I found, so it didn’t really matter that I ran out of balsamic. And, as for the basil, I found that I only needed a little bit.  This wasn’t a salad, ladies and gentlemen.  It was a dessert for lunch.

Nectarine Caprese with Honey Balsamic Reduction

Servings: 2


For the balsamic reduction:

1/4 cup balsamic vinegar

1 tablespoon honey

For the salad:

2-3 ripe nectarines, sliced

4 ounces fresh mozzarella, sliced

Fresh basil, for garnish

Sea salt, to taste


1. For the balsamic reduction: In a small saucepan over medium heat, whisk together the balsamic vinegar and the honey until combined.

2. Bring the mixture to a boil, decrease the heat to low, and simmer, stirring occasionally, until the mixture is reduced by about 50% (it took mine only a minute or so once it boiled, so watch it carefully-it should thicken up.)

3. Carefully stack the nectarines and mozzarella and lightly drizzle with the balsamic reduction.  Garnish with basil.

4. Sprinkle with sea salt, to taste.  Enjoy.


Source: Adapted from Café Zupas.


August 21, 2012 - 6:23 am

Katrina @ Warm Vanilla Sugar - This is absolutely lovely!

August 21, 2012 - 11:47 am

Kelsey - I love this. What an outstanding summer lunch or brunch item!

August 21, 2012 - 12:59 pm

natalie@thesweetslife - wow. summer on a plate!! Absolutely gorgeous!

August 21, 2012 - 2:38 pm

mom - A nectarine or a peach for a peach! haha looks wonderful! Thanks for the birthday wishes Shanon!

August 21, 2012 - 2:59 pm

Lynn Cote - curvy- this one beats them all!!!!! Miss you!

August 21, 2012 - 3:37 pm

srlacy - Aw-Lynn! I miss you so much, too!!!! I hope everything back in derm is going well-give everyone a big hug for me and say hello. I miss all the nurses, attendings, and residents so much. I hope I can come visit soon!

August 21, 2012 - 3:38 pm

srlacy - I would have used peaches, specifically for that reason, but the peaches I got from Whole Foods were horrible. 🙁

August 21, 2012 - 3:43 pm

Chung-Ah | Damn Delicious - This is absolutely stunning! Can’t wait to give this a try 🙂

August 21, 2012 - 4:02 pm

Erin @ Texanerin Baking - I’m kind of weird and don’t like fruit and cheese together, or balsamic vinegar (I’m unfortunately very picky… boo!) but I just had to say that these pictures are BEAUTIFUL! Wonderful job. 🙂 And happy that your sub worked out. I love it when I take a chance and it actually works out for the best. It’s a great feeling!

August 22, 2012 - 9:53 pm

Jean | Lemons and Anchovies - Speaking of Pinterest, I just pinned this recipe–it’s brilliant! I would never have thought to use nectarines for a caprese salad but now that I’m looking at this, I say why not? Love this!

August 22, 2012 - 10:41 pm

Laura (Tutti Dolci) - This salad looks like heaven! I’m glad Jean shared it on her Facebook page since it let me here :).

August 23, 2012 - 2:40 am

Ann P. - My mouth is literally watering. That sounds SO incredibly good!

August 23, 2012 - 9:48 pm

Shannon@Louisville Lady Gourmet - Fantastic idea! Balsamic reductions are more versatile than at first glance. I love the idea of adding honey and heightening the dessert quality. Can’t wait to try it!

August 27, 2012 - 9:09 pm

Jennifer - So decadent and simple. Thank you.

August 31, 2012 - 9:03 am

Friday Favorites | Iowa Girl Eats - […] fresh: Nectarine Caprese with Honey Balsamic Reduction. The colors, the nectarines, the cheese, the HONEY BALSAMIC […]

August 31, 2012 - 1:04 pm

Erin - What a terrific idea. I am excited to try it.

Erin –

September 2, 2012 - 5:17 pm

Christy @ My Invisible Crown - I love this idea! Such a nice change up for the normal caprese. Will have to try. Thanks for sharing!!

November 27, 2012 - 11:44 pm

Nina - This is pretty! Can you please tell me how you got the perfect drops sprinkled all over the plate? I’m envisioning myself doing this with much less grace, and it seems like something that would be difficult to wipe off and start over. Thanks!

November 28, 2012 - 1:46 pm

srlacy - Hi Nina-

I just used a small spoon and let it drip. The syrup is really thick, so it was easier to get a drop to go where I wanted it to. 🙂

August 17, 2013 - 7:01 pm

brittany - Fabulous! Didn’t have basil and forgot to use salt but it tasted amazing without it. I didn’t have any honey so I used a little agave instead and it worked great! Thanks for the amazing idea!

June 9, 2014 - 2:18 pm

Tara - Love caprese and never thought to use nectarines. This is absolutely delicious. I had to fight my husband over the last one. Wonderful!

June 16, 2014 - 1:00 am

Nectarine Caprese with Honey Balsamic Reduction | Tara's Multicultural Table - […] love the combination of summer tomatoes, fresh mozzarella, and basil. When I found this version on The Curvy Carrot, I had to try it. The nectarines work wonderfully with the mozzarella and basil. Drizzle with some […]