A Delicious Caprese Salad Recipe

Having lots of fresh basil growing in pots on my deck and a bunch of beautifully ripe tomatoes from the farmers market gave me the idea to make a Caprese Salad. Along with a hunk of fresh, creamy Mozzarella cheese, this recipe, courtesy of Ree Drummond of the Pioneer Woman, did just the trick. The secret is the reduced balsamic glaze, which is a bit sweeter than the regular balsamic vinegar. Alternatively, you can just buy balsamic glaze from any grocery or specialty food store to save time. Here’s the recipe:

Caprese Salad

Serves 8


  • 2 cups balsamic vinegar or store-bought balsamic glaze
  • 3 ripe tomatoes
  • 12 ounces fresh mozzarella, thickly sliced
  • Large bunch fresh basil leaves
  • KARMIRI Extra Virgin Olive Oil, enough for drizzling
  • Large pinch kosher salt
  • Large pinch freshly ground black pepper


  1. If making your own balsamic glaze, measure the balsamic vinegar and pour it into a saucepan. Bring it to a gentle boil over low heat. Cook until the balsamic vinegar has reduced to a nice thick glaze (but still pourable), about 15 minutes. Allow the reduction to cool to room temperature before serving it.
  2. When ready to assemble the salad, cut the tomatoes into thick slices. Arrange them on a platter, alternating them with the mozzarella slices. Tuck the whole basil leaves in between the tomato and cheese slices.
  3. Drizzle on the balsamic glaze. Then drizzle olive oil in a thin stream over the top. Finally, sprinkle on the salt and pepper. Enjoy!

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