Balsamic Glaze For Caprese Salad

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This balsamic glaze for caprese salad drizzles perfectly over any type of fresh caprese salad. It’s easy to make this balsamic reduction at home, saving you money buying it premade.

Traditional caprese salad is actually never served with balsamic vinegar – this is an American variation.

A classic caprese salad is made with fresh mozzarella, tomatoes, basil and olive oil. 

However it does taste delicious with a drizzle of thick balsamic glaze. Plus, this balsamic reduction can be used on lots of other types of salads, such as this strawberry goat cheese salad.

Jump to:

• Recipe Highlights
• Ingredients & Substitutions
• Equipment
• Instructions
• Storage
• Expert Tips
• FAQ
• Balsamic Glaze For Caprese Salad

Recipe Highlights

• This balsamic glaze adds a delicious sweet and tangy flavor to fresh caprese salad.
• You only need one ingredient for this recipe – balsamic vinegar.
• Although you can find pre-made balsamic reduction in the store, it is much less expensive to make it yourself at home.

Ingredients & Substitutions

• Balsamic Vinegar: The only ingredient you need is balsamic vinegar. Use a high quality balsamic vinegar that you enjoy the flavor of.

Equipment

• A small saucepan to make the glaze in.
• A mason jar to store the balsamic glaze in.

Instructions

Step 1: Add the balsamic vinegar to a small saucepan over medium to high heat. Bring the vinegar to a low simmer, adjusting the temperature as needed.

Step 2: Continue to simmer the vinegar for about 5 to 10 minutes, until it has reduced in volume. It should be slightly thicker and coat the back of a wooden spoon.

Storage

First, allow the glaze to fully cool to room temperature. 

Once cooled, store in an airtight container at room temperature for up to 2 days or in the fridge for up to a week. 

If the glaze is too thick when you remove it from the fridge, let it warm to room temperature or microwave it for 5 to 15 seconds before serving it.

Expert Tips

• Don’t over-boil the balsamic vinegar. Stop heating it as soon as it has reduced in volume by half, even if it looks too liquidy. It will thicken up as it cools. Overboiling the glaze can turn it into a thick, gooey mess.
• For a slightly sweeter glaze, mix in 1 - 2 tablespoons of honey into the balsamic vinegar before making the glaze.
• Serve this glaze with a classic caprese salad, or experiment and try it with a caprese salad variation, such as this peach caprese salad or these caprese skewers.

FAQ

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