A simple caprese salad broken into bite-sized pieces, perfect for an evening in or for bringing to a party or potluck! Be sure to check out the how-to VIDEO just below the recipe!
1lb(455g)mozzarella pearls²well-drained and gently patted dry
2pints(570g)grape or cherry tomatoessliced in half
⅓cupbasil ribbons³see note
finely ground sea salt and freshly cracked black pepperto taste
Instructions
Balsamic Glaze
Combine balsamic vinegar and honey in a small saucepan over medium heat.
1 cup balsamic vinegar, 2 Tablespoons honey
Stirring occasionally, bring to a boil. Reduce heat to a simmer and continue to cook (stirring occasionally) until the mixture is reduced in volume to ⅓ cup (⅓ of its original volume).
Allow to cool completely before drizzling over salad. Glaze will continue to thicken as it cools.
To Assemble Salad
I recommend assembling this salad within 30-60 minutes of serving. To assemble: Combine mozzarella, tomatoes, and basil ribbons in a bowl and use a spatula to gently toss until combined. Sprinkle with sea salt and black pepper, to taste and stir again. Place in a serving dish.
1 lb mozzarella pearls², 2 pints grape or cherry tomatoes, ⅓ cup basil ribbons³, finely ground sea salt and freshly cracked black pepper
Once ready to serve, drizzle with completely cooled balsamic glaze. If desired, you may toss the salad, but it looks much prettier if left untossed.
Video
Notes
¹The balsamic glaze will need to cool completely before it's properly thickened so that you can drizzle it over your salad. It will take a minimum of one hour to cool completely. Cooking the vinegar is also going to really create quite a smell in your house, I recommend preparing the glaze a day or so in advance of serving this salad (and opening a window!) so your guests won't have to smell the balsamic vinegar cooking.²If you can’t find the small mozzarella pearls (which I used in the recipe video, below), you can purchase 1 lb of larger mozzerella balls and cut them into quarters or thirds (which I did for the salad in the photographs, above)³The number of basil leaves this will require varies greatly depending on the size of the leaves. Use fresh basil leaves, rinse and gently pat dry, then use a knife to cut into thin ribbons before measuring into ⅓ cup (don’t pack into cup)