Grilled Caprese Salad drizzled with a Balsamic Vinegar Reduction

Caprese Salad is a summer staple at our house with homegrown tomatoes and basil from the garden. We have it so much I got to thinking about how I could change it up a little. I came up with a new spin on it. A Grilled Caprese Salad drizzled with a Balsamic Vinegar Reduction.

Caprese Salad the Traditional Way

Tomatoes and Basil picked from the garden. Fresh mozzarella cheese from the store.  Then, top the salad with fruity extra virgin olive oil and thick, aged balsamic vinegar. Finally, a seasoning of kosher salt and freshly ground black pepper. Healthy, fresh, and simple.

Grilled Caprese Salad, the Sequel

The ingredients stay the same except for the agave syrup that gets added to the list. The tomatoes get a new look being cut hasselback style so they hold the cheese slices. Then, the balsamic vinegar and agave nectar are heated together and reduced, making a thick syrup. The vinegar reduction is poured over the salad along with the olive oil. It ends with scattered basil leaves. Healthy, fresh, and a little more complex.

Grilled Caprese Salad and Balsamic Drizzle Tips

• Do not use the skewers to remove the tomatoes from the grill. It causes the tomatoes to spin. Use tongs to take them off the grill by grabbing the tomatoes under the skewer.
• Use the leftover Balsamic Drizzle on tossed salads, as a dipper for some crusty bread, or fresh strawberries.
• This salad goes great with Marinated Flank Steak.

Print Recipe

Grilled Caprese Salad drizzled with a Balsamic Vinegar Reduction

Caprese Salad is a summer staple for us. I wanted something a little different. For a new spin, I came up with Grilled Caprese Salad with Balsamic Drizzle.

Prep Time10 minutes mins

Total Time10 minutes mins

Course: Salad, Side Dish

Cuisine: Italian

Servings: 4

Author: Jamie at Savorysaver.com

Ingredients

• Caprese Salad Ingredients:
• 4 homegrown or vine ripened tomatoes
• 1 8 oz. Ball of Fresh Mozzarella
• A Few Sprigs of Fresh Basil,leaves stripped off the stems
• Extra Virgin Olive Oil
• Balsamic Drizzle, recipe below
• Coarse Salt
• Freshly Ground Black Pepper
• Kabob Skewers for keeping the tomatoes together on the grill
• Balsamic Drizzle Ingredients:
• 1 Cup of Inexpensive Balsamic Vinegar
• ¼ Cup Agave Nectar

Instructions

• Cut tomatoes crosswise in half
• Dice ball of mozzarella into cubes around the same size as the tomatoes.
• Tear basil leaves into pieces slightly larger than the tomatoes and mozzarella.
• Thread the ingredients onto the skewer. I like the following order.
• Tomato half on the bottom which allows your caprese salad skewer to stand.
• Mozzarella next.
• Basil on top of the mozzarella to help catch some of the oil and balsamic vinegar.
• Tomato half on top.
• As you finish assembling the skewers, stand them up on the platter or plate you’re serving them from.
• Drizzle the caprese salad skewers with extra virgin olive oil and balsamic vinegar.

For Balsamic Drizzle: Combine the Balsamic Vinegar and Agave Nectar into a small sauce pan. Bring the Vinegar and Agave to a boil over high heat. Then reduce heat to medium low and simmer for 10-15 minutes until the mixture reduces and thickens. Cool to room temperature. Drizzle will thicken more as it cools. Transfer to a glass container such as a mason jar and store in fridge.