I honestly could eat this Caprese Salad with Balsamic Reduction Drizzle 3 or more times a week!
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Summer temperatures have officially hit Milwaukee and my favorite food to eat when it is blistering hot out is salads. But, honestly it doesn’t have to be summer for me to make or order a caprese salad, I love them and eat them all the time!
There is a restaurant down the street from our house called Tenuta’s Italian Restaurant and 9 times out of 10, Caleb and I will oder a Caprese Salad. I just love them so much! The Caprese Salad at Tenuta’s is what inspired me to put together this caprese salad platter.
I am not the greatest in the kitchen, but I’m pretty positive I made the best tasting + prettiest Caprese Salad Platter I’ve ever made!
I used Josie’s Organic Arugula as the base, plenty of Fresh Heirloom + Cherry Tomatoes, Fresh Over-sized Basil Leaves, BelGioioso Mozzarella, Garlic Thyme Marinated Green Olives, topped with a Homemade Balsamic Reduction Drizzle, and well seasoned Crostinis from Fresh Thyme. I love the idea of serving dinner on a giant platter (mine is from West Elm) rather than using individual plates, and for this Caprese Salad, it worked brilliantly!
Are you drooling yet? Me too.[amd-zlrecipe-recipe:1]