Caprese Appetizer Salad with a simple Balsamic Glaze – the best salad EVER, especially with fresh summer tomatoes!
Fresh tomatoes from my parents garden. Pre-sliced fresh mozzarella from Costco. Freshly picked basil from my own herb garden. A balsamic glaze plus a little coarse salt and freshly ground black pepper.
How can those few ingredients combine for so much flavor?!
I made this simple Caprese Appetizer Salad for the first time this summer just a few weeks ago. We all devoured it so fast that I whipped up a second! Made it again when we spent a few days at Lake Laura. It’s light and refreshing with so much flavor. A great start to a meal or a delicious, easy lunch.
It’s the balsamic glaze is really what makes this Caprese Appetizer Salad pop. Do you remember that I make my own and use it on everything? It’s very quick and easy to do, but when I needed some for my Easy Blue Cheese Balsamic Pizza, I opted to pick up a bottle of glaze to save time.
Oh Lordy, I will never go back to making my own again.
It will be my backup plan if I’m out of bottled balsamic glaze, but keeping it on hand has been so easy. I put it on darn near everything! I’ve even drizzled some on fresh summer peaches with a hefty sprinkling of freshly ground black pepper. (Try it!)
You can absolutely use “regular” balsamic vinegar for this Caprese Appetizer Salad in a pinch, but once you’ve made it with the glaze, you’ll never go back. It’s sweeter and thicker, which means it doesn’t immediately become a wet mess on the bottom of your plate.
This simple caprese salad is elegant enough for a dinner party yet simple enough to make for yourself as a quick snack. I’m going to make it for my own lunch today (time for a trip to Costco for more mozz)!
- 2 large fresh summer tomatoes, sliced (about 10 slices)
- 10 slices fresh mozzarella
- 20 fresh basil leaves
- coarse salt and freshly ground black pepper
- 1/4 cup balsamic glaze, plus more for serving
- Assemble tomatoes and mozzarella on a serving place, slightly overlapping and alternating. Top with basil leaves. Season with salt and pepper. Drizzle with balsamic glaze.
- Serve immediately.