Tomato Caprese Salad

Vine ripened tomatoes with fresh mozzarella, basil and a sweet balsamic glaze.

Serves 4

Recipe by

Prep Time 2 min
Cook Time 10 min
Total Time 12 min


  • 4 vine ripened or heirloom tomatoes (Idaho grown)
  • 16 oz. fresh mozzarella (Precious Cheese)
  • 1 cup fresh basil leaves (Purple Sage)
  • 1 cup balsamic vinegar
  • 1/4 cup honey (any local Idaho brand you prefer)
  • 1/4 cup extra virgin olive oil


  1. In a sauce pan, combine balsamic vinegar and honey and turn on high heat. Bring to a boil, then reduce heat to low and simmer for approximately 10 minutes or until the mixture has reduced to about 1/3 cup. Set aside to cool.
  2. Cut tomatoes and mozzarella cheese into approx. 1/4 inch slices.
  3. Arrange slices in a circle on a plate alternating between cheese and tomato.
  4. Stir olive oil into balsamic reduction. Mix well.
  5. Drizzle balsamic glaze over tomato and mozzarella salads.
  6. Add a few fresh basil leaves to the center of each plate.
  7. Serve and enjoy!


  • To save time, you can also use a pre-made balsamic sauce (Litehouse Balsamic Vinaigrette) found in local grocery stores.