Caprese Salad Jellycat: Fresh Tomato, Mozzarella & Basil
This caprese salad jellycat is a staple of Italian kitchens. It combines sliced heirloom tomatoes with fresh mozzarella and basil leaves. You get a contrast between the creamy texture of the cheese and the acidity of the tomatoes. A drizzle of extra-virgin olive oil and a honey-sweetened balsamic glaze provide a savoury finish that balances the fresh greens.
Control the heat when reducing your balsamic vinegar and honey. Simmer the mixture over medium heat and then reduce it over low heat for 8–10 minutes. If you rush this process or use too high a temperature, the glaze will burn rather than thicken into a syrup. Allow the sauce to cool slightly before serving, as it continues to thicken as the temperature drops.
Caprese Salad Jellycat: Fresh Tomato, Mozzarella & Basil
Recipe cardIngredients
Watch how it's made
Instructions
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Layer the salad
Arrange the sliced tomatoes, mozzarella and basil on a chilled platter in alternating rows. You use a chilled platter to keep the cheese firm and the tomatoes crisp.
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Season the vegetables
Lightly sprinkle a pinch of sea salt over the arrangement, then dust with freshly ground black pepper. You add the salt now to draw out the natural juices of the tomatoes.
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Add the oil
Drizzle the 30 ml of extra-virgin olive oil evenly across the salad. This provides a savoury base that carries the flavours of the basil and pepper.
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Simmer the glaze
Combine the 240 ml balsamic vinegar, 120 ml honey and a pinch of salt in a small saucepan. Bring the mixture to a gentle simmer over medium heat.
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Reduce the sauce
Reduce the mixture over low heat for 8–10 minutes, stirring occasionally. You continue until it thickens into a syrupy glaze that clings to the back of a spoon.
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Cool and thicken
Remove the sauce from the heat and allow it to cool slightly. It will thicken further as it cools, ensuring the glaze does not run across the plate.
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Finish the platter
Swirl the balsamic glaze across the salad or serve it on the side. Garnish with additional basil leaves for a fresh aroma and a pop of green.
Watch your balsamic glaze closely during the reduction. If you boil it too hard or for too long, the honey will burn, creating a bitter taste rather than a sweet syrup. Stop heating as soon as the liquid coats a spoon smoothly.
What to serve with it
Serve this salad alongside freshly baked focaccia or a warm ciabatta roll to make it an elegant starter. You may also plate it over a bed of blanched spinach or arugula. This adds colour and crunch to the platter while complementing the creamy texture of the mozzarella.
Storing and reheating
Keep the tomatoes, cheese and basil separately chilled until you assemble the dish. Once assembled, cover the platter in parchment paper and refrigerate for up to 1 hour. Do not freeze this salad because the freezing process changes the texture of both the mozzarella and the fresh basil.
Nutrition per serving
- Calories
- 215
- Protein
- 8.2 g
- Carbs
- 16.5 g
- Fat
- 14.1 g
- Fiber
- 1.8 g
- Sugar
- 11.2 g
Estimated, and offered as a guide rather than a medical figure.
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Questions people ask
What is the Amuseables Mozzarella Jellycat?
It is a plush toy from the Jellycat Amuseables collection. While this recipe is for an edible Caprese salad, the toy is a soft fabric version of the cheese often associated with the name Jellycat in searches.
Can I use a different glaze if I do not have honey?
Yes, use maple syrup or brown sugar as a substitute. You need a sweetener to balance the acidity of the balsamic vinegar and help the sauce thicken into a syrupy glaze during the reduction process.
Why should I let the tomatoes sit at room temperature?
Leave the tomatoes out for 15 minutes to maximise juiciness. Cold temperatures can mute the natural sugars and flavour of the fruit, making the salad taste flat compared to room temperature produce.
