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5 from 1 vote

Caprese Salad Salad

Fresh mozzarella, tomatoes, basil and onion sit atop baby lettuce, and dressed with reduced balsamic glaze.
Prep Time15 mins
Cook Time0 mins
Total Time15 mins
Servings: 4
Author: Ginger



  • 1 cup balsamic vinegar
  • 1 Tbsp. honey
  • 2 cloves garlic cut in half
  • 1- 5 oz. bag mixed baby lettuce or any lettuce
  • 3 large tomatoes* chopped
  • 1- 8 oz. tub fresh mozzarella balls* ciliegine, sliced in half
  • 1/2 red onion sliced thin
  • handful fresh basil torn in small pieces
  • 2-3 Tbsp. olive oil
  • salt and pepper to taste



  • In a small sauce pan, combine balsamic vinegar, honey, and garlic cloves. Bring to a boil, then reduce heat to a simmer. Simmer, uncovered for about 20-30 minutes so the balsamic will reduce and become thicker. At this point the vinegar should have reduced to about half a cup (mine was just over half a cup). Remove from heat to cool, and discard garlic pieces. (You may not need all of this for the dressing. You can store in the refrigerator for later use).
  • Chop tomatoes, slice onions, and slice mozzarella balls in half.
  • In a large serving bowl, pour bagged lettuce. Top lettuce with tomato, mozzarella and onion. Tear basil leaves into small pieces and scatter over salad. Season with salt and pepper. Drizzle with cooled balsamic vinegar reduction (I used about 1/4 cup of the mixture), and olive oil.
  • Serve.


*You can substitute large tomatoes with about 1 pint cherry tomatoes.
*You can use any type/size of fresh mozzarella, simply slice into bite size pieces.