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Summer Time Classic Caprese Salad With Balsamic Dressing

Summer Time Classic Caprese Salad With Balsamic Dressing

When it’s Summer Time Classic Caprese Salad With Balsamic Dressing comes to mind as soon as I harvest the first vine ripe tomatoes. Are you picking some of those tomatoes yet? If not, it won’t be long and then you will want to enjoy this salad. It is just not the same with store bought, tasteless tomatoes.It’s hard to beat the classic flavor combination of fresh tomatoes, mozzarella, and basil.

The classic flavor combination of fresh tomatoes, Buffalo mozzarella, and fresh basil is a treat in and of itself, however, this version adds another dimension by adding a rich and syrupy balsamic glaze to top it off. This, combined with a really good quality extra virgin olive oil, is all you need to make this Classic Caprese Salad the hit of the dinner table!

5.0 from 2 reviews
Summer Time Classic Caprese Salad With Balsamic Dressing
Recipe type: Salads
Cuisine: International
Prep time: 
Cook time: 
Total time: 
  • 4 large vine ripe tomatoes
  • 12 oz. fresh Buffalo mozzarella, large ball
  • 1 large bunch fresh basil, washed and dried
  • 3 T. really good extra virgin olive oil.
  • 1 cup of balsamic vinegar
  • Sea salt and fresh-cracked black pepper, to taste
  1. Thoroughly wash and pat tomatoes and fresh basil dry. Core and Slice tomatoes, working from top to bottom, into evenly sized slices approximately ¼” thick, and set aside. Save the bottom and top slices and freeze to use in tomato sauce at a later date.
  2. Cut fresh Buffalo mozzarella into ¼” thick slices, as well.
  3. On each plate, start with a tomato slice, followed by mozzarella and a large, fresh basil leaf. Repeat this pattern until you’ve added 1 whole tomato and approximately 3 oz. of mozzarella to each plate, finishing each arrangement with a tomato slice. Drizzle with high-quality extra virgin olive oil.
  4. To make the balsamic glaze, heat 1 cup of good balsamic vinegar over medium-high heat until it begins to boil. Reduce heat and simmer until the liquid is reduced to about ⅓ of its original volume, stirring continually. When the liquid becomes thick and syrupy, it is ready to use.
  5. Let glaze cool slightly before drizzling over the fresh tomato, mozzarella, and basil. Season with salt and pepper to taste and garnish with additional sprigs of fresh basil, if desired.
  6. If you use a good balsamic vinegar you will not need sugar, however, if you use a cheap balsamic vinegar you might need to add a quarter spoon of sugar to the glaze while simmering it.

When purchasing Balsamic vinegar make sure that it is from Modera, Spain if you want the real thing. You will see a large price range difference. That is because it is ages just like wine and the longer it is in the barrels, the more it will cost and the better the flavor.


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Bon Provecho


Maria and Bill

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7 thoughts on “Summer Time Classic Caprese Salad With Balsamic Dressing”

  • I have been know to “throw things together” from time to time, happens mostly when I have just come in from the garden. Like you, I plant what I think will grow and each year I learn a little more. Living here in Mexico it is much different than when we were in the states. We have two seasons, dry and hot, Wet and Hot. Planting in the shade is only part of the challenge. Right now we are in the Wet and Hot season so it gets to around 90 degrees daily and the humidity gets to be around 85 – 90 percent. So when we do harvest something every bite becomes very enjoyable. Thank you for your comment. It is about fresh vis processed, isn’t it?

  • Hi William. I commend you for your efforts to spread the word about healthy eating. We are doing our best with living and eating the whole earth way. We grow our own food as much as our climate and space allows. We seldom buy cans or other prepared food. Will have to take time to try your salad and other recipes. I tend to just throw things together. You are a great resource.

  • I do miss that about living in the states. I find it much harder to raise my own tomatoes and there is no local farm nearby where I can purchase them. Once in a while I find them at the local farmers market but not like we did up north.

  • Thanks, it is oe of our favorites when there are vine ripe tomatroes, they make such a difference.

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