Ingredients

Scale

2 cups cherry tomatoes, sliced in half
1 lb bocconcini (small mozzarella balls)
1 cup fresh basil leaves
2 tbsps extra-virgin olive oil
2 tbsps balsamic vinegar
1 tsp salt
½ tsp freshly ground black pepper
1 tsp dried oregano
2 tbsps balsamic glaze – you can use the recipe included below OR you can use store bought balsamic glaze if you can find it

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Instructions

Before you begin, please have all your ingredients ready to go. If you’re making your own homemade balsamic glaze, I’ve included a recipe at the bottom of this recipe card – you can also use store bought balsamic glaze if you like!

Prepare the ingredients: Slice the cherry tomatoes in half. Drain the bocconcini and cut them in half if they are large.
Assemble the salad: In a large bowl, combine the halved cherry tomatoes, bocconcini, and fresh basil leaves.
Season: Drizzle with extra-virgin olive oil, and balsamic vinegar. Sprinkle with salt, freshly ground black pepper, and dried oregano.
Toss gently: Mix everything gently to combine, ensuring the tomatoes and bocconcini are well-coated with the dressing.
Serve: Transfer to a serving platter or individual plates and drizzle some balsamic glaze over top (see the recipe below). Enjoy immediately as a refreshing starter or side dish.

Balsamic Glaze Recipe:

Ingredients:

1 cup balsamic vinegar
2 tbsps honey or sugar (optional, for sweetness)

Instructions:

Combine ingredients: Pour the balsamic vinegar into a small saucepan. If you prefer a sweeter glaze, add 2 tablespoons of honey or sugar.
Simmer: Bring the mixture to a boil over medium heat, then reduce the heat to low and let it simmer. Stir occasionally.
Reduce: Simmer the vinegar until it has reduced by half and has a syrupy consistency. This should take about 15-20 minutes.
Cool: Remove from heat and let it cool. The glaze will thicken further as it cools. Once cooled, transfer to a container and set aside.

Notes

Alternate version: You can easily adapt this recipe by using slices of tomatoes and fresh mozzarella instead of cherry tomatoes and bocconcini. Simply use nearly any type of tomato, slicing them into even rounds, and substitute bocconcini with slices of fresh mozzarella. When preparing it this way, it’s nice to lay them out on a plate, alternating between tomato, mozzarella, and whole basil leaves. Then drizzle with olive oil and balsamic vinegar, sprinkle with salt, pepper, and dried oregano, and finish it off with a drizzle of balsamic glaze. This variation maintains the classic Caprese salad look and flavor while allowing for flexibility based on what you have available.