House Fur is a Milwaukee-based lifestyle blog + podcast for photographers + creative entrepreneurs 





The podcast




Caprese Salad Platter with Balsamic Reduction Drizzle

The Life

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 salad, I love them and eat them all the time!

For my dinner this Friday instead of serving salad in a bowl, I decided to make a salad platter. It is a 3-way-tie between Wedge + Cobb + Caprese for my favorite! And, this Friday I’m pretty positive I made the best tasting + prettiest Caprese Salad Platter ever!

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. 

Caprese Salad Platter with Balsamic Reduction Drizzle

Prep Time: 40 minutes

Yield: 4

Caprese Salad Platter with Balsamic Reduction Drizzle


  • 8oz Josie's Organic Arugula
  • 10oz Cherry Tomatoes (some sliced in half, others left whole)
  • 8oz Mozzarella Balls
  • 8oz Fresh Mozzarella (cut into slices)
  • 3 Heirloom Tomatoes (sliced)
  • 3oz Green Olives
  • 1/8 Cup Olive Oil
  • 1 Head of Garlic (roasted)
  • 2 Sprigs Thyme
  • 24 Crostini Pieces (I bought mine from Fresh Thyme grocery)
  • 1c Fresh Basil
  • 1 Cup Balsamic Vinegar (to be reduced)
  • Fresh Ground Black Pepper


  1. Put olive oil, green olives, thyme, and roasted garlic in a small serving bowl. Place in center of platter.
  2. Chop arugula into small strips and lay onto the platter.
  3. Slice the 1 heirloom tomato and layer around platter.
  4. Cut the fresh mozzarella into small slices and layer onto heirloom tomatoes on the platter. Cut the second heirloom tomato and do the same.
  5. Cut half of the cherry tomatoes in half, leave the rest whole and scatter around platter.
  6. Fill in any remaining gaps or bare areas with the mozzarella balls.
  7. Sprinkle the fresh basil on-top. Coat with a layer of fresh ground pepper.
  8. Drizzle with Balsamic Reduction.
  9. Serve with Crostini pieces & Enjoy!
  10. To Make Balsamic Reduction Drizzle: Pour 1 cup of your favorite balsamic vinegar into a small saucepan. Turn heat to medium high and bring to a boil. Once boiling, reduce to simmer and for about 10 minutes, stirring occasionally, until vinegar has reduced down. You will know it has reduced if it coats the back of your stirring spoon.

caprese salad recipe with arugula caprese salad recipe with arugula

caprese salad platter

Shares from My Week

  1. Six 20 Minutes or Less Healthy Weekday Meals | House Fur

    June 25th, 2018 at 11:01 am

    […] Caprese Salad Platter with Balsamic Reduction Drizzle by Me […]

Leave a Reply

Your email address will not be published. Required fields are marked *

© 2018 house fur

Join our mailing list for
and monthly newsletters!

happiest year yet