Caprese Salad Recipe with Homemade Cornbread

Up your salad game with this delicious caprese salad recipe with homemade cornbread and a white balsamic vinegar reduction.
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings 10


For the Cornbread:

  • 4 large eggs
  • 1 cup of sugar
  • 8 ounces of melted unsalted butter
  • 2 cups of buttermilk
  • ½ tablespoon of baking soda
  • 2 cups Bob’s Red Mill Medium Grind Cornmeal
  • 2 cups Bob’s Red Mill Organic All-Purpose Flour

For the Caprese Salad:

  • 1 cup of white balsamic vinegar
  • 1 tablespoon of honey
  • 4 each sliced or quartered vine ripe tomatoes and Roma tomatoes
  • 2 cups of sliced or whole assorted cherry and tear drop tomatoes
  • 8 ounces of sliced buffalo mozzarella
  • 1 ball of quartered burrata cheese
  • 4 cups of mâche greens
  • 2 ears of roasted shucked and trimmed corn
  • sea salt and fresh cracked pepper to taste
  • ¼ cup of chiffonade fresh basil


  • Cornbread: Preheat the oven to 325°
  • In a large bowl whisk together the eggs, sugar and butter. Set aside.
  • in a separate bowl whisk together the buttermilk and baking soda and then pour it into the large bowl with eggs, sugar and butter.
  • Fold in the cornmeal and flour until combined and the evenly spread the batter out on a cookie sheet tray lined with parchment paper.
  • Bake in the oven at 325° for 25 to 30 minutes. Set aside to cook and then cut into 1” cubes. Note: you will have some leftover
  • Caprese: Add the vinegar and honey to a small size pot and simmer over low heat until it becomes very thick like a normal balsamic reduction, about 12-15 minutes. Cool.
  • To Plate: place ½ of cornbread cubes down on a large serving platter and place on the tomatoes, cheeses, greens, corn, salt and pepper and basil, and drizzle on some cooled balsamic vinegar reduction.
  • Serve!