How to Make Caprese Salad with Homemade Balsamic Glaze

Name: How to Make Caprese Salad with Homemade Balsamic Glaze
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Ingredients: 10 oz fresh mozzarella, sliced; 2 tomatoes, sliced ¼ of an inch; 4-6 basil leaves, depending on size; ½ tsp flaky sea salt; 1 tbsp evoo; ¼ c balsamic glaze; ½ c balsamic vinegar; 2 tbsp brown sugar

This 15-Minute Caprese Salad with Homemade Balsamic Glaze recipe is super easy and quick to put together! In just 15 minutes you’ll have a fresh and flavorful appetizer that is the perfect start to any Italian meal.

Jump to Recipe

Usually I buy my pre-made balsamic glaze from Trader Joe’s because it’s inexpensive and hassle-free, but I also didn’t know that making your own homemade balsamic glaze only requires 2 ingredients and only takes about 10 minutes to whip up (AND requires so little effort). Plus, some pre-made balsamic glaze’s will include artificial ingredients and coloring, so making it at home allows you to control what exactly goes into the final product.

Balsamic glaze is great in a variety of different salads, sandwiches, roasted veggies, pizza, pasta, bruschetta, chicken, fish—you’ve got so many different options here so feel free to make a larger batch to store for later!

The finished homemade balsamic glaze ready to serve

This Caprese Salad is listed as 4 servings if serving as an appetizer, however it can easily be made into a meal-sized portion for 2 if you add a handful or two of greens such as arugula or spring mix, and a protein such as roasted tofu or chicken breast. Need a little more substance for the meal-sized portion? Consider adding half a cup of quinoa or cooked pasta.

Whether you’re going with the appetizer or meal-sized portions, serve with extra glaze, basil leaves and flaky sea salt on the side to add as needed. So excited for you to try this simple, yet refreshing and delicious dish!

Pouring the homemade balsamic glaze over the caprese salad

How to Make this Caprese Salad with Homemade Balsamic Glaze:

To a small pot over medium heat, add the balsamic vinegar and brown sugar and give it a good stir.
Once the mixture just starts to boil, lower the heat to medium-low and allow the mixture to slowly simmer until it’s reduced by half, about 10 minutes, while stirring every other minute or so to ensure the mixture doesn’t stick to the bottom of the pot.
Immediately remove the pot from the heat and allow the glaze too cool for about 10 minutes. If the glaze is still a little runny when you pull it from the heat, don’t worry, it will thicken as it cools!
Arrange the mozzarella and tomato slices on a small serving platter or a salad plate by laying one mozzarella slice down, then overlapping a slice of tomato, repeating until the entire plate is filled with the alternating slices. If the middle of the plate is empty, simply add a 2-3 slices of the tomato/mozzarella to fill the empty space.
Tear the basil leaves into 2-4 pieces (depending on the size of the leaves) and nestle them in between the slices, as well as lay a few pieces on top of the slices.
If you are eating the caprese salad immediately, drizzle the evoo over the entire plate, then the balsamic glaze. Then sprinkle pinches of the flaky sea salt to finish. If the salad will not be eaten immediately, wait to complete these last few steps until just before serving.
Serve with extra balsamic glaze, basil leaves, evoo and flaky sea salt to use as needed.

Close-up of the prepped and plated caprese salad

Caprese Salad with Homemade Balsamic Glaze – Tips & Tricks

For the quickest way to prepare this appetizer, arrange the caprese salad while the balsamic glaze simmers over medium-low heat. If you have extra inactive time while the glaze cools, pour yourself a glass of wine 😉
This Caprese Salad is listed as 4 servings if serving as an appetizer, however it can easily be made into a meal-sized portion for 2 if you add a handful or two of greens such as arugula or spring mix, and a protein such as roasted tofu or chicken breast.
Need a little more substance for the meal-sized portion? Consider adding half a cup of quinoa or cooked pasta.
This salad is best eaten immediately once the evoo, glaze and salt are added. If you’ll be serving the salad a little later, arrange the tomato, mozzarella and basil leaves on the platter now, then drizzle the remaining ingredients just before serving.
If you make a larger batch of the balsamic glaze simply store the leftover glaze in a microwave-safe airtight container and pop into the fridge. The glaze will store well for at least 2 weeks and up to 2 months. To reuse, simply reheat the glaze for about 20-30 seconds in the microwave.

Other healthy recipes you’ll love—

Better-For-You Margherita Pizza Bites

Low-Carb Jalapeño Turkey Burgers

Cactus Pico de Gallo (Pico de Gallo con Nopales)

Crispy Oven-Baked Chicken Wings

Quick and Easy Tuna Ceviche

Sweet Potato Chips (Homemade Terra Chips)

The prepped and plated caprese salad with homemade balsamic glaze

If you make these Caprese Salad with Homemade Balsamic Glaze, tag me on Instagram! Seeing you whip up my recipes makes me the happiest little bee!