Heart Caprese Salad Balsamic

Last Valentine's Day, I wanted to make something that felt special but didn't require me to be glued to the stove all evening. This heart shaped Caprese salad ended up being perfect so simple to assemble yet it looked like something from a fancy Italian restaurant. The balsamic glaze was my secret weapon adding this gorgeous glossy finish that made everything taste restaurant quality.

I first made this for my anniversary dinner and honestly the best part was how playful the prep felt. Standing there cutting little hearts out of mozzarella and tomatoes made me remember why I fell in love with cooking in the first place. My partner kept sneaking pieces of the leftover cheese while I worked which is basically part of the recipe now.

Ingredients

• 4 medium ripe tomatoes: Look for tomatoes that yield slightly to gentle pressure and have that unmistakable summer tomato smell
• 1 cup fresh basil leaves: The bigger and more vibrant the leaves the more beautiful your finished salad will be
• 8 oz (225 g) fresh mozzarella cheese: Use the kind sold in liquid packed in water not the rubbery shredded variety
• 2 tbsp extra-virgin olive oil: A really good quality olive oil makes such a difference here since the flavor is front and center
• Salt and freshly ground black pepper: Flaky sea salt if you have it adds such a lovely crunch and bursts of saltiness
• 1/2 cup (120 ml) balsamic vinegar: The older the vinegar the deeper and more complex your glaze will taste
• 1 tbsp honey: This balances the acidity of the balsamic and helps create that perfect syrupy consistency

Instructions

Make the balsamic glaze first:

Pour the balsamic vinegar and honey into a small saucepan and set it over medium heat. Let it bubble gently stirring now and then until it's reduced by half and coats the back of a spoon about 5 minutes. Set it aside to cool it'll keep thickening as it sits.

Prep your hearts:

Slice the tomatoes and mozzarella into even rounds about a quarter inch thick. Press your heart shaped cutter into each slice twisting gently to release the hearts. Save the scraps for a snack or toss them into tomorrow's scrambled eggs.

Arrange the salad:

On your prettiest platter start layering the hearts alternating tomato and mozzarella and tucking basil leaves between each layer. Let them overlap a bit like shingles on a roof. Drizzle everything with olive oil and sprinkle with salt and pepper.

Finish with flair:

Grab a spoon and drizzle that cooled balsamic glaze back and forth over the whole platter. The contrast between the white cheese red tomatoes and dark glossy glaze is honestly gorgeous. Serve right away while the hearts still hold their shape and the glaze is still tacky not sticky.

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This recipe has become my go to for romantic dinners at home but it's also perfect for brunch with friends or even as a light lunch on a hot day. Something about those hearts makes people slow down and really enjoy their food which is honestly the best compliment any recipe can receive.

Choosing Your Tomatoes

I've learned through trial and error that not all tomatoes work equally well here. You want something meaty enough to hold its shape when you cut out the hearts. Heirloom varieties are stunning but can be tricky if they're too soft. Roma tomatoes or vine ripened beefsteaks tend to be the most reliable for clean cuts.

Making Ahead

You can absolutely make the balsamic glaze up to a week ahead and store it in a sealed container at room temperature. Just give it a quick warm up in the microwave if it's thickened too much. However I'd strongly recommend cutting the hearts and assembling the salad no more than an hour before serving or those beautiful shapes will start to soften and weep.

Serving Suggestions

This salad works beautifully as a starter but I've also served it alongside grilled fish or roasted chicken for a light summer dinner. A crusty baguette for sopping up that vinaigrette like liquid that accumulates on the plate is absolutely essential. Don't skip the bread it might be the best part.

• A chilled glass of Pinot Grigio cuts through the richness perfectly
• For extra indulgence add some prosciutto ribbons alongside the hearts
• If serving buffet style provide small tongs so guests can grab what they'd like

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There's something almost magical about how a few simple ingredients can transform into something that feels like a celebration on a plate. This salad reminds me that the best dishes don't need to be complicated to be memorable.

Recipe FAQs

→ How do I create the balsamic glaze?

Simmer balsamic vinegar and honey over medium heat until it reduces by half and becomes syrupy, about 5 minutes. Then let it cool before drizzling.

→ What is the best way to cut heart shapes from mozzarella and tomatoes?

Use a small heart-shaped cookie cutter to cut the slices into hearts after slicing them to about 1/4 inch thickness.

→ Can I substitute mozzarella with other cheeses?

Yes, burrata works well as a creamier alternative, adding a rich texture that complements the fresh ingredients.

→ How should the salad be seasoned?

Drizzle with extra-virgin olive oil and season with salt and freshly ground black pepper to enhance the natural flavors.

→ What drinks pair well with this dish?

A crisp Pinot Grigio or a light rosé perfectly complements the fresh and tangy flavors, balancing the richness of the cheese.

→ Is this suitable for special dietary needs?

This dish is vegetarian and gluten-free, but check the mozzarella for vegetarian rennet if needed.