Deconstructed Caprese Salad with Balsamic Glaze
Deconstructed Caprese Salad with Balsamic Glaze
Ingredients
For the Balsamic Glaze
- 1/2 cup balsamic vinegar
For the Tomato Confit
- 1 pint cherry tomatoes, halved
- 2 cloves garlic, thinly sliced
- 1/2 teaspoon fresh thyme, leaves
- 1/4 cup olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For Assembly
- 8 ounces fresh mozzarella, small balls (bocconcini), drained
- 1/4 cup fresh basil, leaves, torn or chiffonade
- 1/4 teaspoon flaky sea salt, for garnish
- 1/8 teaspoon black pepper, freshly ground, for garnish
- 1 tablespoon extra virgin olive oil, for drizzling
Instructions
- 1
Prepare the balsamic glaze: Pour balsamic vinegar into a small saucepan. Bring to a simmer over medium heat, then reduce heat to low. Simmer gently, stirring occasionally, until the vinegar has reduced by about half and has a syrupy consistency. This will take about 8-10 minutes. Remove from heat and set aside to cool. It will thicken further as it cools.
⏱️ 10 min
- 2
Prepare the tomato confit: Preheat oven to 300°F. In a small baking dish or oven-safe skillet, combine the halved cherry tomatoes, sliced garlic, fresh thyme leaves, olive oil, salt, and black pepper. Toss gently to coat.
⏱️ 5 min•🌡️ 300
- 3
Roast the tomatoes: Place the baking dish in the preheated oven and roast for 15 minutes, or until the tomatoes are slightly softened and bursting, and the garlic is fragrant. Remove from oven and let cool slightly.
⏱️ 15 min•🌡️ 300
- 4
Assemble the deconstructed Caprese: Arrange the drained fresh mozzarella balls on a serving platter or individual plates. Spoon the warm tomato confit over and around the mozzarella.
⏱️ 5 min
- 5
Garnish and serve: Drizzle generously with the prepared balsamic glaze. Scatter fresh basil leaves over the top. Finish with a sprinkle of flaky sea salt, freshly ground black pepper, and a light drizzle of extra virgin olive oil. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Deconstructed Caprese Salad with Balsamic Glaze
For the Balsamic Glaze
- 1/2 cup balsamic vinegar
For the Tomato Confit
- 1 pint cherry tomatoes, halved
- 2 cloves garlic, thinly sliced
- 1/2 teaspoon fresh thyme, leaves
- 1/4 cup olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For Assembly
- 8 ounces fresh mozzarella, small balls (bocconcini), drained
- 1/4 cup fresh basil, leaves, torn or chiffonade
- 1/4 teaspoon flaky sea salt, for garnish
- 1/8 teaspoon black pepper, freshly ground, for garnish
- 1 tablespoon extra virgin olive oil, for drizzling
Instructions
- 1
Prepare the balsamic glaze: Pour balsamic vinegar into a small saucepan. Bring to a simmer over medium heat, then reduce heat to low. Simmer gently, stirring occasionally, until the vinegar has reduced by about half and has a syrupy consistency. This will take about 8-10 minutes. Remove from heat and set aside to cool. It will thicken further as it cools.
⏱️ 10 min - 2
Prepare the tomato confit: Preheat oven to 300°F. In a small baking dish or oven-safe skillet, combine the halved cherry tomatoes, sliced garlic, fresh thyme leaves, olive oil, salt, and black pepper. Toss gently to coat.
⏱️ 5 min•🌡️ 300 - 3
Roast the tomatoes: Place the baking dish in the preheated oven and roast for 15 minutes, or until the tomatoes are slightly softened and bursting, and the garlic is fragrant. Remove from oven and let cool slightly.
⏱️ 15 min•🌡️ 300 - 4
Assemble the deconstructed Caprese: Arrange the drained fresh mozzarella balls on a serving platter or individual plates. Spoon the warm tomato confit over and around the mozzarella.
⏱️ 5 min - 5
Garnish and serve: Drizzle generously with the prepared balsamic glaze. Scatter fresh basil leaves over the top. Finish with a sprinkle of flaky sea salt, freshly ground black pepper, and a light drizzle of extra virgin olive oil. Serve immediately.
⏱️ 5 min