Heart Caprese Salad Balsamic (Printable Version)
Fresh mozzarella and tomato hearts layered with basil and a sweet balsamic glaze drizzle.
# What You Need:
→ Salad Components
01 - 2 large ripe tomatoes
02 - 2 large fresh mozzarella balls (about 7 oz each)
03 - 1 cup fresh basil leaves
04 - 2 tablespoons extra-virgin olive oil
05 - Sea salt to taste
06 - Freshly ground black pepper to taste
→ Balsamic Glaze
07 - 1/2 cup balsamic vinegar
08 - 1 tablespoon honey (optional, for added sweetness)
# How-To Steps:
01 - Combine balsamic vinegar and honey in a small saucepan. Bring to a gentle boil over medium heat, then reduce to a simmer. Cook for 8-10 minutes, stirring occasionally, until reduced by half and syrupy. Remove from heat and let cool completely.
02 - Slice tomatoes and mozzarella into 1/4-inch thick rounds. Press a small heart-shaped cookie cutter into each slice to create heart shapes. Reserve trimmings for another use.
03 - Arrange heart-shaped tomato and mozzarella slices on a serving platter in alternating layers. Tuck fresh basil leaves between each layer for presentation and flavor.
04 - Drizzle the assembled salad with extra-virgin olive oil and cooled balsamic glaze. Season generously with sea salt and freshly ground black pepper. Serve immediately.
# Helpful Tips:
01 -
- It looks like you spent hours but comes together in under 30 minutes
- The balsamic glaze adds this sweet tangy depth that makes regular Caprese feel somehow incomplete
02 -
- The glaze thickens considerably as it cools, so don't overreduce it or you'll end up with balsamic candy
- Room temperature ingredients make all the difference in how the flavors meld together
03 -
- Warm your serving platter slightly in the oven on low for 5 minutes, it brings out the cheese's creaminess
- If your glaze gets too thick, whisk in a teaspoon of warm water to bring it back to life