Heart Caprese Salad Balsamic (Printable Version)

Layered hearts of tomato and mozzarella with basil, finished with a rich balsamic glaze.

# What You'll Need:

→ Salad Components

01 - 2 large ripe tomatoes
02 - 2 large fresh mozzarella balls (approximately 7 oz each)
03 - 1 cup fresh basil leaves
04 - 2 tablespoons extra-virgin olive oil
05 - Sea salt, to taste
06 - Freshly ground black pepper, to taste

→ Balsamic Glaze

07 - 1/2 cup balsamic vinegar
08 - 1 tablespoon honey (optional, for added sweetness)

# Method:

01 - Combine balsamic vinegar and honey (if using) in a small saucepan. Bring to a gentle boil over medium heat, then reduce to a simmer. Cook for 8-10 minutes, stirring occasionally, until reduced by half and syrupy. Remove from heat and let cool completely.
02 - Slice tomatoes and mozzarella into 1/4-inch thick rounds. Press a small heart-shaped cookie cutter into each slice to create heart shapes. Reserve trimmings for another use.
03 - Arrange heart-shaped tomato and mozzarella slices in alternating layers on a serving platter. Tuck fresh basil leaves between each layer.
04 - Drizzle the assembled salad with extra-virgin olive oil and cooled balsamic glaze. Season generously with sea salt and freshly ground black pepper.
05 - Serve immediately, garnished with additional fresh basil leaves if desired.

# Chef's Tips:

01 -
  • It turns the simplest ingredients into something that feels like a special occasion without any actual cooking skills required
  • The balsamic glaze creates this perfect sweet-tart contrast that makes everyone ask what the secret ingredient is
02 -
  • The glaze thickens considerably as it cools so if it seems too thin when you take it off the heat, give it ten minutes before you panic
  • Room temperature ingredients make all the difference here so take everything out of the fridge at least thirty minutes before you start assembling
03 -
  • Use the smallest cookie cutter you can find because large hearts tend to break when you try to lift them off the cutting board
  • Pat your tomato slices dry with paper towels before cutting or the extra moisture makes the mozzarella slide around while you're trying to arrange everything prettily

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