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Caprese Salad with Balsamic Reduction

Course Appetizer
Cuisine Italian
Servings 6 Servings


  • 1 pound Tomatoes any variety
  • 1/2 Cup Basil leaves
  • 1 pound Bocconcini Mozzarella
  • 1 tbsp Olive oil
  • 1 tbsp Balsamic Vinegar
  • Ground Pepper
  • Sea Salt
  • 1/2 onion small , cut into rings (optional)


  1. Pick the basil leaves off the stems, wash and pat dry
  2. Wash and pat dry the tomatoes and cut into rounds – about ½ in thick
  3. Sprinkle some salt on the tomatoes and keep aside

  4. Start with laying the mozzarella sheet, then tomato and then the basil
  5. Drizzle some olive oil generously and sprinkle the salt and pepper as per taste.
  6. Layer on a few onions on the salad

  7. Drizzle the balsamic vinegar on the salad

  8. Serve at room temperature