It’s hard to beat the classic flavor combination of fresh tomatoes, mozzarella, and basil. However, this version adds another dimension by adding a rich and syrupy balsamic glaze instead of straight vinegar to top it off. This, combined with a really good quality extra virgin olive oil, is all you need to make this classic shine! Keep reading to not only get the recipe, but find out where in Venice you can buy the best oils and vinegars to cook with.

Caprese Salad with Balsamic Glaze

Where can I get Olive Oil in Venice?

There is a wonderful company that sells olive oil in Venice, along with oils and vinegars as well. Venice Olive Oil Co. is a specialty grocery store located on Venice Avenue. Visit their website for more information, including ordering any of their fabulous products!


What Are The Ingredients?

  • Tomatoes
  • Fresh Mozzarella
  • Fresh basil, washed and dried
  • Extra virgin olive oil
  • Balsamic vinegar

Can I Use A Ready Made Balsamic Glaze instead of making a reduction?

This is always an option if you need to take a short cut. I love using regular Balsamic Vinegar to make my own reduction simply because there are so many varities available locally that have flavor infusions to change things up. If you go to their store, you’ll find flavors such as:

  • Blackberry-Ginger
  • Cherry
  • Blueberry
  • Fig
  • Coconut
  • Cinnamon Pear
  • Grapefruit
  • Peach
  • Pineapple
  • Pomegranate
  • Raspberry and Wild Raspberry
  • Red Apple
  • Cara Cara Orange Vanilla
  • Cranberry Pear
  • Honey-Ginger
  • Jalapeno
  • Key Lime
  • Lavender
  • Dark Chocolate
  • Espresso
  • Strawberry
  • Tangerine
  • Neopolitan Herb
  • Pomegranate-Quince
  • Sicilian Lemon
  • Thai Lemongrass
  • Vermont Maple

Which flavor would pair best with this recipe?

My favorite with the caprese would be either the Sicilian Lemo or the Neopolitan Herb. The flavors pair so well with the brightness of the basil and fresh tomatoes.

Recipe: Classic Caprese Salad

Classic Caprese Salad


  • 4 large ripe tomatoes
  • 12 oz. fresh mozzarella large ball
  • 1 large bunch fresh basil washed and dried
  • 3 T. really good extra virgin olive oil.
  • 1 cup of balsamic vinegar
  • sea salt and fresh-cracked black pepper to taste
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