Caprese Salad with Hot Honey Drizzle
This Caprese salad is a unique take on the classic recipe - elegant, yet wonderfully unfussy!Hot honey adds a gentle, sweet heat that cuts through the creamy mozzarella. It’s a bold, easy upgrade from the usual balsamic dressing you’d expect in a Caprese.
Print Recipe
Save
Servings: 6 servings
Calories: 228kcal
Ingredients
For the hot honey dressing
- ½ cup runny honey
- ½-1 teaspoon chilli flakes
- ½ teaspoon cider vinegar - or vinegar of choice, or lemon juice
- pinch of salt
For the Caprese salad
- 3 large tomatoes - or a mix of sizes and varieties
- 3 balls fresh mozzarella - roughly 4-5oz (120g-140g) per ball
- 4 tablespoons extra virgin olive oil
- 1 cup fresh basil leaves
- 2 tablespoons pine nuts, toasted - or substitute with your preferred nuts
- ½ cup croutons
- salt to taste
- freshly ground black pepper, to taste
Instructions
Making the hot honey dressing
- Add the honey and chilli flakes to a small saucepan. Heat over very low heat for about 4 minutes to allow the chilli flakes to infuse into the honey. Be sure not to let it come to a boil, as boiling could cause the honey to become too thick.½ cup runny honey, ½-1 teaspoon chilli flakes
- Remove the saucepan from the heat and allow the honey to cool down slightly. This will help the flavours and heat settle before you use it in your salad.Stir in the vinegar and pinch of salt.½ teaspoon cider vinegar, pinch of salt
- Decant the drizzle into a jar. For a smoother dressing, you can strain it through a sieve to remove the chilli flakes, leaving just the infused honey. We prefer to keep ours in.
Making the salad
- Slice the tomatoes and mozzarella into thick-ish rounds. Don’t discard the smaller end bits - just pair up smaller tomato slices with smaller mozzarella slices. Rustic, not perfect.3 large tomatoes, 3 balls fresh mozzarella
- Drizzle a little olive oil onto your salad platter - this just helps spread the oil more evenly under the salad.4 tablespoons extra virgin olive oil
- Start with a slice of tomato, a slice of mozzarella and a few basil leaves. Then repeat - slightly overlapping the next tomato slice over the mozzarella, followed by another slice of mozzarella and more basil. Keep layering like this until you've used up all your slices.1 cup fresh basil leaves
- Sprinkle over the toasted pine nuts and croutons. You can also add extras like cherry tomatoes (leave some on the vine if you like) and mozzarella pearls.2 tablespoons pine nuts, toasted, ½ cup croutons
- Drizzle over the rest of the olive oil and season well with salt and freshly ground black pepper.salt to taste, freshly ground black pepper, to taste
- You can drizzle the hot honey dressing over the salad now, or serve it on the side so guests can add their own. We like to drizzle a little over the top and leave the rest in a jar for everyone to help themselves.
Notes
Caprese salad variations
- Layer in avocado slices.
- Swap the hot honey drizzle for balsamic glaze or reduction.
- Add peach slices for a fresh twist.
- Use burrata instead of mozzarella, keeping the balls whole.
- Swap pine nuts for walnuts or pecans.
- Drizzle pesto over the top for a herby kick.
**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.
Nutrition
Calories: 228kcal | Carbohydrates: 31g | Protein: 2g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 0.4mg | Sodium: 33mg | Potassium: 274mg | Fiber: 2g | Sugar: 27g | Vitamin A: 1084IU | Vitamin C: 13mg | Calcium: 25mg | Iron: 1mg
