TOMATO MOZZARELLA SALAD WITH BALSAMIC REDUCTION
The most festive tomato mozzarella salad with balsamic reduction. Make this as an appetizer or side and you’ll be the talk of the party!
INGREDIENTS:
BALSAMIC REDUCTION
INSTRUCTIONS:
BALSAMIC REDUCTION
INGREDIENTS:
- 4–5 hothouse (beefsteak) tomatoes, sliced 1/2-inch thick
- 2 (16 oz.) logs of fresh mozzarella cheese, sliced 1/2-inch thick
- Generous bunch of fresh basil leaves
- Extra-virgin olive oil
- Coarse sea salt and fresh ground black pepper
BALSAMIC REDUCTION
- 2 cups balsamic vinegar
- In a small casserole dish (I used 8X11X3) arrange slices of tomatoes, mozzarella, and basil vertically, in an alternating patten until you have created two rows.
- Drizzle olive oil over the top of the salad, followed by a drizzle of balsamic reduction.
- Sprinkle with sea salt and fresh ground black pepper. Serve immediately.
BALSAMIC REDUCTION
- In a small saucepan, bring balsamic vinegar to a boil over medium-low heat. Cook 20-30 minutes, partially covered, until balsamic vinegar has reduced to a thicker glaze.
- Cool and store covered in the refrigerator. Bring to room temperature before use.