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Mixed Tomato Caprese Salad

If I haven't said it before, I'll say it now: tomatoes are my absolute favorite. I eat them like apples. Always have, always will.

So, obviously, Caprese salads are the best salads out there. It's all tomatoes, all the time...with fresh mozzarella. I mean, come on! Nothing better.

The perfect summer salad, really.

I like to mix up my tomato varieties when making Caprese salads. Different textures...different flavors. So good. The thing that I love the most is how easy they are to make. You're literally tossing together tomatoes and cheese. Doesn't get much better than that.



Mixed Tomato Caprese Salad

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: 2


3-4 tomatoes - combination of vine ripened + roma/plum + heirloom varieties, sliced

handful of cheery or grape tomatoes, havled

fresh mozzarella, sliced

fresh basil leaves

thyme + oregano, minced

2/3 cup balsamic vinegar

2 Tbsp brown sugar

olive oil

pine nuts

salt + pepper


  1. To make the balsamic glaze, heat vinegar and brown sugar in a small saucepan over medium heat. Once the vinegar begins to bubble, lower heat and simmer until vinegar is reduced by half. Stir every so often. This should take about 15-20 minutes.

  2. Cut up tomatoes into slices and if using cheery/grape tomatoes, halve.

  3. Cut up mozzarella into slices.

  4. Arrange tomatoes, mozzarella and basil leaves on a plate.

  5. Drizzle olive oil and balsamic glaze over the top of salad and then sprinkle with thyme, oregano and pine nuts.

  6. Season with salt and pepper and eat up!


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