Caprese Salad with Balsamic Glaze: The 5-Minute Masterpiece

You want a dish that looks like you spent hours on it but actually takes less time than scrolling through your ex’s Instagram.

Enter Caprese Salad with Balsamic Glaze. Fresh, vibrant, and stupidly simple, this salad is the culinary equivalent of a mic drop.

No fancy skills required—just ripe tomatoes, creamy mozzarella, and a drizzle of balsamic glaze that makes everything taste expensive.

Bonus: It’s basically Instagram bait. Ready to impress without the stress?

Let’s go.

Why This Recipe Slaps

This isn’t just a salad; it’s a flavor bomb. Juicy tomatoes, milky mozzarella, and fragrant basil create a trifecta of freshness. The balsamic glaze?

It’s the sweet-tangy cheat code that ties it all together. Plus, it’s no-cook, minimal prep, and looks like it belongs on a fancy restaurant menu. Even your picky aunt will shut up and take a bite.

Caprese Salad with Balsamic Glaze: The 5-Minute Masterpiece

Recipe by Wendy CarterCourse: Side Dish, Vegetarian

Servings

4

servings

Prep time

10

minutes

Cooking timeminutes

Calories

250

kcal

Ingredients

• 4 large ripe tomatoes (heirloom if you’re feeling fancy)

• 8 oz fresh mozzarella (the good stuff, not the rubbery blocks)

• 1/4 cup fresh basil leaves

• 2 tbsp extra virgin olive oil

• 2 tbsp balsamic glaze (store-bought or homemade)

• Salt and pepper to taste

Step-by-Step Instructions

• Slice the tomatoes and mozzarella into 1/4–inch thick rounds. Pro tip: Use a serrated knife for the tomatoes to avoid squishing.
• Arrange them alternately on a plate, overlapping slightly for that ~aesthetic~ look.
• Tuck basil leaves between the slices. If you’re extra, chiffonade the basil for sprinkling.
• Drizzle with olive oil, then follow up with the balsamic glaze. Don’t drown it—less is more.
• Season with salt and pepper. Taste. Adjust. Repeat.

Storage Instructions

This salad is best eaten fresh, but if you must store it, keep it refrigerated for up to 24 hours.

Wrap it tightly in plastic wrap to prevent the tomatoes from turning everything soggy. FYI, the basil will wilt, so add fresh leaves before serving again.

Why You Should Make This

It’s quick, healthy, and requires zero cooking. The combo of tomatoes (lycopene!), mozzarella (protein!), and olive oil (good fats!) makes it a nutrient-packed win.

Plus, it’s vegetarian-friendly and can be gluten-free if your balsamic glaze is legit. Basically, it’s a guilt-free indulgence.

Nutrition Facts (Per Serving)

• Calories: 250
• Fat: 18g
• Carbs: 8g
• Protein: 12g
• Fiber: 2g

Common Mistakes to Avoid

• Using unripe tomatoes: If they’re pale and tasteless, so will your salad.
• Over-drizzling the glaze: It’s a garnish, not a soup.
• Skipping the salt: Without it, the flavors won’t pop. Don’t be bland.

Alternatives

Mix it up with these swaps:

• Peaches or strawberries instead of tomatoes for a sweet twist.
• Burrata instead of mozzarella for extra creaminess.
• Pesto drizzle instead of balsamic for a herby kick.

FAQs

Can I use balsamic vinegar instead of glaze?

Technically yes, but it’ll be thinner and more acidic.

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Reduce vinegar with a little sugar to mimic the glaze’s thickness.

How do I make my own balsamic glaze?

Simmer 1 cup balsamic vinegar with 2 tbsp sugar until it thickens (about 10 minutes). Cool before using.

Can I add meat to this?

Sure, prosciutto or grilled chicken would work, but then it’s not a classic Caprese. IMO, keep it pure.

Final Thoughts

This salad is the culinary equivalent of a perfect selfie—minimal effort, maximum payoff.

Whether you’re hosting a dinner party or just pretending to be an adult, it’s a no-brainer. So grab those tomatoes, channel your inner Italian nonna, and enjoy.