Tomato Mozzarella Salad with Balsamic Reduction
Description
This delicious salad is a great one to make anytime of the year for an appetizer, salad or side dish. Serve it with a store bought or homemade balsamic reduction.
Ingredients
Salad:
4–5 firm, hothouse/beefsteak tomatoes, sliced 1/4 inch thick
2 (16 oz.) logs fresh mozzarella cheese, sliced 1/4 inch thick
generous bunch fresh basil leaves
extra-virgin olive oil
coarse sea salt and freshly ground black pepper
balsamic glaze, homemade or store bought (recipe below)
Homemade Balsamic Glaze: 2 c. balsamic vinegar
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Salad:
In an 8x11x3 inch casserole dish, arrange tomato slices, mozzarella, and basil vertically, in an alternating patten until there are two rows. There might be more rows depending on the size of the dish.
Drizzle olive oil over the top of the salad, followed by a drizzle of balsamic reduction.
Sprinkle with sea salt and freshly ground black pepper.
Serve immediately.
8-10 servings.
Homemade Balsamic Reduction:
Pour 2 c. balsamic vinegar into a small saucepan; bring to a simmer over medium-low heat; simmer 20-30 minutes, partially covered, until balsamic vinegar has reduced to a thicker glaze. It burns easily so keep an eye on it.
Cool. Store covered in the refrigerator. Bring to room temperature before serving.