Caprese Salad with Balsamic Reduction Recipe

I absolutely loved this recipe! I used grape tomatoes and small fresh mozzarella balls because that's what I had on hand, and it turned out fantastic. The flavors were amazing, and the balsamic reduction gave it that extra special touch. It was so light and refreshing! I will definitely be making this again. Thank you for sharing such a delicious dish! :)

Great recipe, although I was surprised by the amount of balsamic vinegar it called for - 1 cup seemed excessive. Adding honey on top of that made me question the quality of the balsamic used in the recipe. I would suggest investing in a premium balsamic vinegar, using only about 1/4 to 1/3 cup, and reducing it without adding honey. A high-quality balsamic should already be sweet and flavorful enough on its own. Simply reducing it slightly will help thicken it so it adheres better to the tomatoes and mozzarella. Overall, a fantastic dish.

The balsamic reduction was overly sweet for my liking, but aside from that, the recipe is delightful and straightforward. In the future, I'll begin with just 1 tablespoon of honey and make adjustments from there. Using fresh, high-quality ingredients is crucial, and the final dish looks lovely when served. This dish is perfect for showcasing fresh garden tomatoes and homegrown basil. I enjoy incorporating Kalamata olives and steamed asparagus spears. Overall, a great recipe for our *RECIPE GROUP*.

Wonderful recipe that I thoroughly enjoyed preparing. Utilizing the microwave for reduction worked out wonderfully and was surprisingly quicker. It took 5 rounds of 2-minute cycles in a 3-cup glass measuring cup (1100 watt microwave) to reduce the liquid to 1/3 cup. I opted for nicely ripened Campari tomatoes to get the closest taste to "SUMMER TOMATOES", along with fresh local organic hydroponic basil and delicious BelGioioso fresh mozzarella. The dish had a beautiful presentation! Taste preferences vary... While some may enjoy the addition of honey, my family did not, so we will stick to our traditional extra virgin olive oil and balsamic drizzle. Quality balsamic vinegar can be pricey, so using a whole cup was a worthwhile experiment. It's currently April in Northeast and I can't wait for the arrival of REAL summer tomatoes :-)

Such an amazing dish! It tastes just like it's from one of my favorite Italian restaurants, if not even better! I used two medium-sized on the vine tomatoes for every 8-10oz of fresh mozzarella cheese. The balsamic reduction was more than I needed, so I reduced it to a quarter of the original recipe (1/4 cup balsamic vinegar to 1 tablespoon honey), while maintaining the same ratio. Even with the reduced quantity, I still had twice as much as necessary - I only used a little for drizzling as it's sweet and adds a beautiful touch to the presentation. When making it, remember the order: arrange the cheese and tomato, lightly season with salt and pepper, add sliced basil, a drizzle of olive oil, and finish with a balsamic reduction (it's best if cooled and thickened before drizzling with a tablespoon).

Overall, this is a good recipe, but the instructions for the reduction are not accurate. The first time I followed them, the reduction turned into a solid by the time it cooled down to the intended consistency of one third. This time, I decided to stop heating it as soon as I noticed a perceptible decrease in volume, and then turned off the heat. After cooling, it turned out to be just right.

I made a delicious salad using heirloom tomatoes and a clever trick with Trader Joe's "Glaze" balsamic vinegar. My guests absolutely adored it. This dish is incredibly simple to prepare and looks stunning when served on individual plates.

Rewritten review: This dish was absolutely delightful! I had never tried making a vinegar reduction before, but I simmered it for approximately 10 minutes and the results were fantastic. Despite forgetting to add honey, I found that the sweetness from the vinegar reduction alone was perfect, and the flavor was simply outstanding. I believe that adding honey would have been unnecessary and possibly even detrimental to the dish. Using fresh ingredients is key - I usually prepare this dish every summer using basil and tomatoes from my own garden. Incorporating the vinegar reduction this time was a game changer, and I plan to continue using it in all my future dishes. The flavor it adds is so remarkable that I'm excited to experiment with using this reduction in various other recipes as well!

This has quickly become a favorite in our household. I prefer using the small salad mozzarella balls and grape tomatoes instead of large slices. I also choose to prepare only half of the honey vinegar dressing as the recipe suggests, and I don't boil it for as long to avoid it becoming too thick.

This dish was absolutely delightful! I was eager to give it a try but unfortunately didn't have any mozzarella on hand, so I substituted with shredded Swiss cheese - and it turned out to be a great choice! I'm looking forward to trying it with mozzarella next time. I reduced the amount of dressing by half and there was still some left over, which was perfect for me as I prefer my salad lightly dressed. Additionally, I placed a bed of spring greens underneath the tomatoes, which added a nice touch. The tomatoes were freshly picked from my garden, making them even more delicious. Overall, a truly enjoyable experience!

Oh my goodness, this salad was absolutely incredible! Topping it with leftover steak and mushrooms, which I kept cold, took it to the next level. Substituting a reduced gourmet balsamic glaze and avocado oil really elevated the flavors. I could easily enjoy this salad once a week - I absolutely loved it!

For years, I thought I was making a Caprese salad with just balsamic and olive oil. Little did I know about the magic of balsamic reduction! What a game changer!

I prepared this salad for my friends. I was a bit apprehensive about the dressing, but I followed the recipe and it turned out just right.

I used a store-bought balsamic reduction to enhance my dish, and it turned out amazing even though I took a shortcut!

The recipe remains unchanged. It is still very delicious.

The combination of balsamic vinegar and honey reduction truly elevated the dish. Absolutely delicious! I stuck to the recipe exactly as instructed and it was a big success!

This meal was incredibly tasty and simple to make!

I enjoyed it immensely and plan to make it at least twice a week until the Michigan tomato season ends.

The balsamic reduction is incredibly sweet yet delicious. The olive oil plays a key role in harmonizing the sweetness with the savory flavors of salt and pepper. I opted for Mexican Oaxaca cheese, which bears resemblance to mozzarella.

One of the best caprese salads I have ever tasted.