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Caprese Salad

Espresso Infused Balsamic Caprese Salad Recipe:

 (more of an assembly than an actual recipe)
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Appetizer, Salad
Cuisine Italian
Servings 4


  • 4 Lg. Tomatoes
  • 16 Ounces Fresh Mozzarella
  • ½ Cup Espresso Balsamic Reduction (recipe below)
  • 10 Espresso Beans
  • ½ Cup Extra Virgin Olive Oil
  • 3 Tablespoons Fresh Basil Chiffonade
  • 1 Teaspoon Maldon Sea Salt Flakes
  • ½ Teaspoon Freshly Cracked Pepper


  • Using your favorite balsamic vinegar, add 1 cup to a jar or sealable container. Add about 10-12 espresso beans to the container. Seal it and shake. Let it sit for 48-72 hours.
  • Remove the espresso beans from the container and pour the infused balsamic into a small saucepan over medium-high heat. Once boiling reduce to a simmer. Allow the balsamic to reduce by half. It should coat the back of your spoon.
  • Cut your tomatoes and mozzarella into ½ inch slices.
  • Starting with the tomato on the bottom, alternately stack your tomatoes and mozzarella so that you have three of each per plate.
  • Drizzle with olive oil first and then drizzle the espresso infused balsamic reduction. Finish with freshly cracked black pepper and a pinch of sea salt flakes.
  • Serve and Enjoy!


To make the espresso infused balsamic reduction you need to allow for 48-72 hours of "marinading" time.  If you want to rush the process, brew 1/2 cup of espresso and add it to the balsamic vinegar.  Then reduce them together.