Caprese Salad with Balsamic Reduction

When my daughter was deciding what she wanted for her birthday dinner she was considering antipasti, green garden, and then she hit upon a Caprese salad and knew that was what she wanted. She is my vinegar girl. The more vinegar the better something is for her.


This complete dish was gone by the end of the meal. Spend a bit more to get the real mozzarella cheese, fresh basil, and good vinegar to make this dish unbelievable. I added a bit of honey to my balsamic reduction to make it a tad sweeter because my bottle was a bit acidic. It is up to you to decide if you want to add a smidge of  honey to the balsamic reduction or not.

Caprese Salad with Balsamic Reduction


"A simple salad with a delicious vinegar drizzle"


  • 1 – 1/2 lbs cherry tomatoes, cut in half or quarters
  • 1 lb. fresh mozarella, cubed
  • 1/4 cup fresh basil leaves, chiffonade
  • 1 cup balsamic vinegar
  • 1 teaspoon honey (as desired)


  1. In a small heavy bottomed sauce pan bring balsamic vinegar and honey (if desired) to a slow simmer over medium heat. Once vinegar has started to simmer lower heat to medium-low. You want the vinegar to simmer not boil. Stir occassionally. Once vinegar has reduced by half and become thick remove from heat and allow to cool completely.
  2. In a bowl mix tomatoes, mozarella, and basil leaves. You can serve the balsamic reduction on the side or drizzled over the dish. Your choice! Refrigerate until ready to serve.




5 Comments Add yours

  1. syl65 says:

    Happy belated birthday to your daughter. A good salad should always be on the menu.

    Liked by 1 person

    1. koolaidmoms says:

      Thank you!


      1. syl65 says:

        You’re welcome!


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