Pioneer Woman Caprese Salad

Pioneer Woman caprese salad turns ripe tomatoes, fresh mozzarella and basil into a juicy, shingled summer salad with a sticky balsamic glaze in 25 minutes. It's an easy summer salad recipe for date night, Sunday lunch or a Fourth of July cookout, and it's naturally vegetarian.

Cook the balsamic down slowly until it coats a spoon, because that thick glaze is what keeps the platter pretty. Pull it too early and the thin vinegar runs off the cheese and pools on the plate.

Slicing the tomatoes and the mozzarella equally thick means every bite gets the same creamy, juicy balance. Shingling them with basil tucked between the slices also lets you drizzle oil and glaze over every piece, so nothing tastes plain.

Pioneer Woman Caprese Salad

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Course: SaladCuisine: American, ItalianDifficulty: Easy

Servings

8

servings

Prep time

5

minutes

Cooking time

20

minutes

Calories

219

kcal

Thick tomato and mozzarella slices stay juicy and soft under a drizzle of olive oil and glossy, syrupy balsamic. The reduced vinegar turns sweet and sticky as it cools, so it clings to each slice instead of running off.

Ingredients

• 2 c. balsamic vinegar
  

• 3 ripe tomatoes, sliced thick
  

• 12 oz. fresh mozzarella cheese, sliced thick
  

• Fresh basil leaves
  

• Olive oil, for drizzling
  

• Kosher salt and freshly ground black pepper
  

Directions

• Reduce the balsamic: Pour 2 cups balsamic vinegar into a small saucepan and bring it to a boil over medium-low heat. Cook for 10 to 20 minutes until it reduces to a thicker glaze.
• Cool the glaze: Remove the pan from the heat and transfer the glaze to a bowl or cruet. Let it cool completely so it thickens a little more.
• Arrange the platter: Lay 3 thickly sliced ripe tomatoes and 12 ounces of thickly sliced fresh mozzarella on a platter, alternating them. Then tuck fresh basil leaves between the slices.
• Drizzle the oil: Drizzle olive oil over the whole salad, getting a little on each slice. That way every bite has some richness.
• Add the glaze: Drizzle the cooled balsamic reduction over the top the same way, making designs if you like. Store any extra glaze in the fridge for later.
• Season and serve: Finish with a sprinkle of kosher salt and freshly ground black pepper. Serve it as a lunch with crusty bread, or alongside a beef main course for dinner.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, Victorinox Fibrox 8-inch chef's knife, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use store-bought balsamic glaze instead?

Yes, a bottled glaze works fine when you're short on time and skips the 20 minutes at the stove. Drizzle it on just before serving so it stays glossy.

Can I make caprese salad ahead for a party?

Slice and arrange everything a couple of hours ahead, then cover the platter and chill it. Add the basil, oil, glaze and salt right before serving, since the salt pulls water out of the tomatoes.

Why is my caprese salad watery?

Salting the tomatoes too early is the usual cause, because salt draws their juice onto the platter. Season at the last minute and pat very juicy slices dry with a paper towel first.

What can I serve with caprese salad?

Crusty bread is great for soaking up the oil and glaze, and the salad pairs well with grilled chicken or steak. It also works as a light lunch on its own.

Can I skip simmering the vinegar on the stove?

You can, but plain balsamic is thin and sharp and runs right off the slices. Reducing it makes it sweeter and thick enough to cling, so it's worth the short wait.