Tomato Basil Mozzarella Salad with Balsamic Reduction
The most festive summer tomato mozzarella salad with balsamic reduction. Make this as an appetizer or side and you’ll be the talk of the party!
It’s so delicious with Open-Faced Salmon Burgers to serve as a side.
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What is Caprese Salad?
If you’re unfamiliar, caprese salad is an Italian dish made with layered slices of fresh mozzarella, tomatoes, and sweet basil seasoned with olive oil, salt, and often balsamic vinegar. Commonly served at restaurants, it’s actually really easy to make at home, too. Especially when you follow my tried and true recipe. It doesn’t have a 5-star rating for nothing, after all!
A family favorite during the summer, my recipe is great for a crowd. In fact, we bring it to every BBQ, potluck, and gathering. My friends and family request that I bring it, and given that it comes together in minutes I happily oblige.
Unlike traditional layered caprese salads, I like to stack the ingredients, making it even easier to assemble. Plus, they pack snuggly into the dish, meaning the salad travels well, too!
My secret to achieving the best flavor is to season the ingredients well with salt and pepper just before serving. This adds bold flavor and prevents the tomatoes from becoming soggy.
Tomato Mozzarella Ingredients
This tomato and mozzarella salad is one of the quickest and easiest salads you can put together.
It’s made with ingredients that are easily available year-round but of course, this mozzarella salad tastes the best in the summertime. You’ll need:
- Hothouse tomatoes (beefsteak), slightly on the firm side
- Fresh mozzarella cheese
- Fresh basil leaves
- Extra-virgin olive oil
- Balsamic glaze or make your own with balsamic vinegar (see below)
Balsamic Reduction Recipe
To speedy up the prep, you can pick up a bottle of balsamic glaze at the store. However, if you do decide to make your own balsamic reduction, you’ll just need one ingredient: balsamic vinegar.
You’ll want to add balsamic vinegar to a small saucepan and bring to a simmer over medium-low heat. Simmer, partially covered, for about 20-30 minutes or until reduced to a thicker glaze.
Reduce heat if needed. Keep an eye on it so it does not burn. Store in an airtight container and keep refrigerated until ready to serve.
How to Make Caprese Salad (Tomato Mozzarella Basil Salad)
This mozzarella salad is best served the same day. If making your own balsamic reduction, prepare it ahead of time to save on prep time.
- Step 1: Slice the tomatoes and mozzarella into ¼-inch thick rounds. Arrange with the basil leaves in an alternating pattern in a serving dish. You want a dish that you can easily stand the slices in a vertical pattern.
- Step 2: Drizzle the salad with olive oil and balsamic glaze.
- Step 3: Season with salt and pepper. Serve right away. It tastes the best at room temperature.
What to Serve with Tomato and Mozzarella Salad
Enjoy this fresh mozzarella salad as an appetizer or top a crusty slice of bread with this salad for a light lunch. You can also serve the salad alongside these entrées.
Tomato and Mozzarella Salad FAQs
Any fresh tomatoes will do. However, beefsteak or heirloom tomatoes are most commonly used because they have a sweet flavor and create large, sturdy slices perfect for layering.
Baby spinach, fresh mint, or thyme are common substitutes for fresh basil. I also like using dried oregano or Italian seasoning when I don’t have fresh basil. Just keep in mind that the flavor of your caprese salad will vary, depending on what you choose.
Yes, serve this salad on its own or with crusty sourdough garlic breadfor a light lunch. Or, bulk it up by topping it with protein like grilled chicken or shrimp.
Video: How to Make Caprese Salad
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If you try our tomato mozzarella salad, please leave a star rating and a comment letting us know how you liked the recipe.
Tomato Mozzarella Basil Salad
- Prep Time: 20 min
- Total Time: 20 mins
- Yield: 8-10
- Category: Appetizer
- Method: Slicing
- Cuisine: Italian
Description
The most festive tomato mozzarella salad with balsamic reduction. Make this as an appetizer or side and you’ll be the talk of the party!
Ingredients
- 4-5 hothouse (beefsteak) tomatoes, sliced ¼-inch thick
- 2 (16 oz.) logs of fresh mozzarella cheese, sliced ¼-inch thick
- Generous bunch of fresh basil leaves
- Extra-virgin olive oil
- Coarse sea salt and fresh ground black pepper
- Balsamic glaze (or make your own – see below)
Instructions
- In a casserole type dish (I used 8X11X3) arrange slices of tomatoes, mozzarella, and basil vertically, in an alternating patten until you have created two rows. You may have more rows depending on the size of the dish.
- Drizzle olive oil over the top of the salad, followed by a drizzle of balsamic reduction.
- Sprinkle with salt and fresh ground black pepper. Serve immediately.
Notes
- I like to use tomatoes that are slightly on the firm side. I find that they slice and hold up a little better.
- To make homemade balsamic reduction: add 2 cups balsamic vinegar to a small saucepan, bring to a simmer over medium-low heat. Cook 20-30 minutes, partially covered, until balsamic vinegar has reduced to a thicker glaze. Keep an eye on it as it burns easily. Cool and store covered in the refrigerator. Bring to room temperature before serving.
Nutrition
- Serving Size:
- Calories: 375
- Sugar: 9.9 g
- Sodium: 584 mg
- Fat: 26 g
- Carbohydrates: 12.6 g
- Protein: 20.9 g
- Cholesterol: 71.8 mg
Hi! I'm Katya -- a former corporate paralegal turned full-time recipe developer and blogger behind Little Broken. Here you'll find family-friendly and seasonal recipes made from real ingredients.
This is a wonderful lunch for vegetarians. I love Katya’s presentation and agree with her ripe but still quite firm tomatoes. I serve it with a mixed all green salad – don’t forget the white grapes – and warm olive ciabatta. Let your guests add their own balsamic dressing.
Thank you
Hello-
Silly question, how many cup(s) of balsamic vinegar do you use for the balsamic reduction? I’d like to make enough so I can store (in a squeezable bottle) in fridge for future use.
Thank you,
Kim
I use 2 cups but it will reduce to about a half if not even more.
What kind of bread or crackers will go great with it
Some type of crusty baguette would go well. I like to slice it and toast it in the oven or throw it on the grill!
Would like to take this to a football tailgate that will be in the afternoon.
Will it keep if I assemble and keep refrigerated the evening before, but wait until servicing to add the salt, pepper, olive oil and balsamic reduction?
Have to drive to the game on Saturday morning, so would be pushed for time preparing that morning. Thanks in advance.
Hi Mark: It should be just fine. The tomatoes will release a little bit of liquid but I think it’ll be okay. Just make sure to use tomatoes on a firm side.
My wife makes this all the time but the best is fresh tomatoes and basil from our garden in the summer. Only difference is a bit of sugar to cut the balsamic a touch. Absolutely delicious.
I wonder if I can use balsamic vinaigrette in place of the olive oil and the Balsamic vinegar. Also I may sneak slices avacado into the mix!
thanks for that
thanks for sharing
Very easy to make ans super delicious !!!