Caprese Salad with Balsamic Reduction

There’s nothing better than a salad with fresh Heirloom tomatoes. Grab some from your garden or at your local farmer’s market or produce store and try this delicious recipe for caprese salad.


Yield: 12 servings




1 cup balsamic vinegar

¼ cup honey

2 tbsp. extra virgin olive oil

3 large Heirloom tomatoes, cut into ½-inch slices

12 ½ oz. slices fresh mozzarella cheese  

¼ tsp. sea salt

¼ tsp fresh ground black pepper

12 to 24 large fresh basil leaves

½ to 1 cup fresh blueberries, raspberries, or blackberries  


1. Stir balsamic vinegar and honey together in a small saucepan and place over high heat. Bring mixture to a gentle boil, reduce heat to low and simmer until vinegar mixture has reduced to ½ cup, about 10 to 15 minutes. Reduction will thicken as it cools. 

2. Remove pan from heat and whisk in olive oil and set aside. Cover and leave at room temperature until ready to serve. 

3. Arrange alternate slices of tomato and mozzarella on a serving platter. Sprinkle with salt and pepper and arrange basil leaves over tomato and cheese slices. 

4. Before serving, sprinkle blueberries or raspberries over basil and drizzle balsamic reduction over salad before serving. If not serving until later, cover salad and refrigerate until ready to serve.

Nutritional Information: 130 Calories per serving; 6g Fat; 14g Carbohydrate; 11g Protein; 3g Dietary Fiber; 23mg Cholesterol; 400mg Sodium

Cooks’ Note: This salad can also be made in a bowl using cherry tomato varieties, small mozzarella balls, gently rinsed and drained of any oil, shredded fresh basil leaves, and berries. Toss all ingredients together gently and serve balsamic reduction on the side or drizzle decoratively over top of salad. Serves 12.

Related: Light Chicken Cordon Bleu with Honey Dijon Cream Sauce    


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