A fresh and vibrant Caprese salad featuring ripe tomatoes, creamy mozzarella, and fragrant basil, finished with a homemade honey-balsamic glaze and extra virgin olive oil for a perfect balance of flavors.
Pour one cup of good-quality balsamic vinegar into a saucepan and add a tablespoon of honey (optional).
Bring the mixture to a gentle boil, then reduce the heat and simmer for about 12 to 15 minutes, stirring occasionally, until reduced by half and thick enough to lightly coat the back of a spoon.
Remove from heat and let the glaze cool to room temperature; it will thicken further as it cools.
Slice 3 to 4 medium ripe tomatoes into approximately 1/4-inch (0.6 cm) thick slices and arrange them slightly overlapping on a serving plate.
Slice 12 to 16 ounces (about 340 to 450 g) of fresh mozzarella to the same thickness as the tomatoes and layer the slices between the tomato slices so each layer is visible.
Add a handful of fresh basil leaves by either inserting whole leaves between the layers or chopping them and sprinkling over the salad.
Season generously with salt and pepper to enhance the tomato flavor.
Drizzle extra virgin olive oil over each layer for richness.
Finally, drizzle the cooled balsamic glaze over the entire salad.
Serve the salad immediately after dressing to enjoy the freshest flavors.