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Caprese Salsa

Course Appetizer
Cuisine American
Keyword Caprese Salsa
Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Servings 2 cups
Calories 209kcal
Author Miranda Couse


  • 1/4 cup balsamic vinegar
  • 1 T. shallots finely chopped
  • 1 cup tomatoes insides removed and finely chopped
  • 1 cup mozzarella chopped
  • 1 T. chopped fresh basil


  • Add the balsamic vinegar to a small saucepan over medium heat for about 8 minutes. The balsamic vinegar will become a thick and will be reduced down to 1 tablespoon. Set aside and let cool.
  • Add the chopped shallots to a small bowl.
  • Cut and remove all of the seeds and juice from the inside of the tomatoes. Finely chop the tomatoes and add to the bowl.
  • I placed my mozzarella in the freezer for about 30 minutes before cutting to firm it up. Add the chopped mozzarella into the bowl with the tomatoes and shallots.
  • Grab a bunch of fresh basil and cut it using scissors. I left mine in ribbons. I filled up a tablespoon with the fresh basil and threw it in the salsa.
  • Stir the ingredients together.
  • Add the 1 tablespoon of balsamic glaze to the salsa. It will be really thick once it's cooled. Stir to combine.
  • Serve with RITZ Crackers.


I made an extra 1 T. of balsamic glaze to drizzle on top of the salsa and for my own crackers.


Calories: 209kcal | Carbohydrates: 9g | Protein: 13g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 44mg | Sodium: 362mg | Potassium: 254mg | Sugar: 7g | Vitamin A: 1000IU | Vitamin C: 10.2mg | Calcium: 299mg | Iron: 0.7mg