Caprese Salad

Make the Balsamic Glaze

Pour the balsamic vinegar and honey into the small saucepan.

Heat the mixture over medium heat, stirring once, until it begins to simmer.

Reduce the heat to low and cook for 3 to 4 minutes until the glaze thickens slightly and coats the back of a spoon.

Remove the saucepan from heat and set the glaze aside to cool to room temperature.

Prepare the Tomatoes and Mozzarella

Pat the mozzarella slices dry with paper towels to remove excess moisture.

Pat the tomato slices gently dry with paper towels as well.

Assemble the Salad

Begin layering by placing one tomato slice flat on the serving platter.

Lay one mozzarella slice slightly overlapping on top of the tomato.

Tuck one large basil leaf between the tomato and mozzarella so it peeks out.

Continue alternating tomato, mozzarella, and basil in a slightly overlapping row until the platter is full.

Season and Dress

Drizzle the extra-virgin olive oil evenly over the entire salad.

Drizzle the cooled balsamic glaze in a thin zigzag pattern over the top.

Sprinkle the flaky sea salt evenly over the salad.

Finish with a few cracks of freshly ground black pepper.

Serve

Scatter any remaining small basil leaves over the top and serve immediately at room temperature.