A simple recipe by Giada De Laurentiis is this Roman Caprese Salad that’s perfect for a light and flavorful appetizer or side dish, made with vine-ripened tomatoes, mozzarella balls, balsamic vinegar, parsley, and garlic. This classic Roman Caprese Salad recipe takes just 35 minutes to put together and serves 4 guests with ease.

Recipe Ingredients

• 1 cup of balsamic vinegar
• 1 cup of pitted green and black olives, halved
• 1 cup of fresh ciliegine (mozzarella balls)
• ¼ cup of chopped fresh flat-leaf parsley leaves
• 2 tablespoons of capers, rinsed and drained
• 1 garlic clove, thinly sliced
• 8 fresh basil leaves, shredded
• ½ teaspoon of freshly ground black pepper
• 6 tablespoons of extra-virgin olive oil
• 1 pound of vine-ripened heirloom tomatoes (about 3 tomatoes)

How To make Giada Roman Caprese Salad

1. Reduce the Balsamic Vinegar: In a small saucepan over low heat, cook the balsamic vinegar until it becomes thick, syrupy, and reduces to about ¼ cup. This should take roughly 20 minutes. Once reduced, set it aside to cool completely.
2. Combine the Salad Mixture: In a small bowl, mix the olives, mozzarella balls, parsley, capers, sliced garlic, shredded basil, black pepper, and olive oil. Toss everything together until all ingredients are well-coated with the olive oil and flavors are evenly distributed.
3. Prepare the Tomatoes: Slice the heirloom tomatoes into ¼-inch-thick rounds, aiming for even thickness to ensure a balanced presentation and flavor.
4. Assemble the Salad: On a serving plate, arrange the tomato slices slightly overlapping one another to create a single layer. This layering makes the salad visually appealing and easy to serve.
5. Finish and Serve: Spoon the olive and mozzarella mixture evenly over the tomatoes, making sure each tomato slice gets some topping. Drizzle the cooled balsamic reduction over the entire salad just before serving for a beautiful, glossy finish.

Recipe Tips

• Slice tomatoes evenly: Cut your tomatoes into ¼-inch-thick slices for a balanced texture and appearance across each bite. This keeps each piece juicy and easy to layer.
• Reduce balsamic vinegar properly: Simmer the balsamic on low heat until it reduces by half to a syrupy consistency, around 20 minutes. This deepens its flavor and enhances the salad.
• Add fresh herbs at the end: Adding fresh basil and parsley just before serving keeps the herbs vibrant and prevents them from wilting too early in the dish.
• Use ciliegine mozzarella balls: Choose ciliegine mozzarella for the best texture and look; its bite-sized shape pairs perfectly with the other ingredients and balances the flavors.
• Prepare in advance: Make the balsamic reduction and chop ingredients ahead, then assemble right before serving. This preserves freshness and simplifies your serving process.

Recipe FAQs and Variations

Check out More Giada Recipes:

• Giada Shrimp and Endive Salad
• Giada Candied Lemon and Arugula Salad
• Giada Broiled Salmon and Fennel Salad