Hasselback Caprese Tomatoes with Balsamic Glaze
These Hasselback Caprese tomatoes turn the classic Italian Caprese salad into a beautiful, easy appetizer. Ripe tomatoes are sliced and filled with creamy fresh mozzarella, then finished with fragrant basil, extra-virgin olive oil and a rich balsamic glaze. The tomatoes stay juicy, the mozzarella becomes wonderfully soft, and every slice gives you a little of everything.It looks impressive on the table, but it is surprisingly simple to prepare. Serve this fresh tomato and mozzarella salad as a summer appetizer, an elegant side dish or a light lunch with crusty bread.
Equipment
- Cutting board
- Small serrated knife for slicing the tomatoes
- Sharp chef’s knife for cutting the fresh mozzarella
- Wooden spoons or chopsticks to prevent cutting through the tomatoes
- Paper towels for drying the mozzarella
- Measuring spoons
- Small serving bowl or shallow platter
- Serving spoon for drizzling the olive oil and balsamic glaze
Ingredients
- 4 tomatoes medium sized ripe, firm but juicy
- 8 ounces mozzarella fresh and cut into thin slices
- ½ cup basil leaves fresh
- 2 tablespoons olive oil extra-virgin
- 2 tablespoons balsamic glaze plus more for serving
- ½ teaspoon flaky sea salt or to taste
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon balsamic vinegar optional for extra tang
Instructions
Prepare the tomatoes.
- Wash and dry the tomatoes. Place one tomato on a cutting board and make several evenly spaced vertical cuts, stopping about ½ inch from the bottom so the tomato remains connected. Repeat with the remaining tomatoes.
Slice the mozzarella.
- Cut the fresh mozzarella into thin pieces that will fit comfortably inside the tomato openings. Pat the mozzarella lightly with paper towel if it is very wet. This helps prevent the finished Caprese tomatoes from becoming watery.
Fill the tomatoes.
- Gently open each tomato cut and tuck in a slice of fresh mozzarella. Add fresh basil leaves between some of the tomato and mozzarella slices, allowing a few leaves to remain visible on top.
Season the salad.
- Arrange the stuffed tomatoes in a shallow serving bowl or on a platter. Drizzle them with the extra-virgin olive oil and, when using, a little balsamic vinegar.
Add the balsamic glaze.
- Spoon the balsamic glaze over the tomatoes and mozzarella, letting it run naturally across the layers. Finish with flaky sea salt and freshly ground black pepper.
Serve immediately.
- Garnish with a few additional basil leaves and serve at room temperature for the freshest flavour.
Use ripe but firm tomatoes and slice them almost to the bottom without cutting all the way through. This helps your Hasselback Caprese tomatoes hold their shape while making neat pockets for fresh mozzarella, basil and balsamic glaze.
Notes
- Choose the right tomatoes. Small beefsteak tomatoes, vine-ripened tomatoes or large Roma tomatoes work especially well for these Hasselback Caprese tomatoes. Look for tomatoes that are ripe and flavourful but still firm enough to hold the mozzarella.
- Do not cut all the way through. Slice each tomato almost to the bottom, leaving the base attached. This keeps the tomato together and creates neat pockets for the fresh mozzarella and basil.
- Use fresh mozzarella packed in water. It gives this tomato mozzarella basil salad its soft, creamy texture. Pat the cheese dry before slicing so the finished salad does not become too watery.
- Add salt just before serving. Salt draws moisture from tomatoes, so seasoning too early can leave liquid pooling on the plate. A little flaky salt at the end brings out the sweetness of the ripe tomatoes.
- Use balsamic glaze, not just balsamic vinegar. Balsamic glaze is thicker, sweeter and clings beautifully to the tomatoes and mozzarella. It also creates the glossy dark drizzle shown in the photos.
- Serve with toasted baguette slices. The bread is perfect for soaking up the fresh tomato juices, extra-virgin olive oil and balsamic glaze. Honestly, that may be one of the best parts.
Nutrition
Serving: 1servingCalories: 268kcalCarbohydrates: 10gProtein: 14gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 45mgSodium: 362mgPotassium: 345mgFiber: 2gSugar: 6gVitamin A: 1566IUVitamin C: 17mgCalcium: 304mgIron: 1mg
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