How To Make Caprese Salad

A simple caprese salad broken into bite-sized pieces, perfect for an evening in or for bringing to a party or potluck!
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Full Printable Recipe: sugarspunrun.com/caprese-salad/

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Ingredients
Balsamic Glaze¹
1 cup balsamic vinegar 235ml
2 Tablespoons honey
Caprese Salad
1 lb mozzarella pearls² well-drained and gently patted dry (455g)
2 pints grape or cherry tomatoes sliced in half (570g)
⅓ cup basil ribbons³ see note
finely ground sea salt and freshly cracked black pepper to taste

Instructions
00:00 Introduction
Balsamic Glaze
00:25 Combine balsamic vinegar and honey in a small saucepan over medium heat.
00:41 Stirring occasionally, bring to a boil. Reduce heat to a simmer and continue to cook (stirring occasionally) until the mixture is reduced in volume to ⅓ cup (⅓ of its original volume).
01:49 Allow to cool completely before drizzling over salad. Glaze will continue to thicken as it cools.
To Assemble Salad
02:05 I recommend assembling this salad within 30-60 minutes of serving. To assemble: Combine mozzarella, tomatoes, and basil ribbons in a bowl and use a spatula to gently toss until combined. Sprinkle with sea salt and black pepper, to taste and stir again. Place in a serving dish.
04:03 Once ready to serve, drizzle with completely cooled balsamic glaze. If desired, you may toss the salad, but it looks much prettier if left untossed.

Notes
¹The balsamic glaze will need to cool completely before it's properly thickened so that you can drizzle it over your salad. It will take a minimum of one hour to cool completely. Cooking the vinegar is also going to really create quite a smell in your house, I recommend preparing the glaze a day or so in advance of serving this salad (and opening a window!) so your guests won't have to smell the balsamic vinegar cooking.
²If you can’t find the small mozzarella pearls (which I used in the recipe video, below), you can purchase 1 lb of larger mozzerella balls and cut them into quarters or thirds (which I did for the salad in the photographs, above)
³The number of basil leaves this will require varies greatly depending on the size of the leaves. Use fresh basil leaves, rinse and gently pat dry, then use a knife to cut into thin ribbons before measuring into ⅓ cup (don’t pack into cup)

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