Tomato Mozzarella Salad with Balsamic Reduction

Tomato Mozzarella Salad with Balsamic Reduction

Jen 0

"A very elegant-looking salad which is sure to impress your guests."


25 m servings 489 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 489 kcal
  • 24%
  • Fat:
  • 33.5 g
  • 52%
  • Carbs:
  • 22.3g
  • 7%
  • Protein:
  • 23 g
  • 46%
  • Cholesterol:
  • 89 mg
  • 30%
  • Sodium:
  • 359 mg
  • 14%

Based on a 2,000 calorie diet

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  • Prep

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  1. Pour balsamic vinegar into a small saucepan, and add the crushed garlic; bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer until the vinegar has reduced to 1/4 cup. Set aside, and cool to room temperature.
  2. Divide the lettuce leaves among 4 salad plates. Arrange the tomato slices on top of the lettuce, then place the mozzarella on top of the tomatoes. Sprinkle the salads with the red onion, raspberries, and sliced black olives. Season with dried basil, salt, and pepper; drizzle with the olive oil and balsamic vinegar.
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  1. 18 Ratings


I can't really give this recipe a fair rating, because I was unable to complete it as written. After I reduced the balsamic vinegar, I left it to cool as directed. When I came back 20 minutes ...

I only made the balsalmic reduction as a dipping sauce for gorgonzola stuffed, bacon wrapped dates but the reduction was so delicious that I had to rate it. It would be amzing over mushrooms or ...

I was a little scared by the ingredient list but gave it a whirl anyhow. I was very pleased! It would have been nice to include about how long the reduction of the balsamic would take. I did ...

My balsamic reduction also turned into goop. I was in a hurry and so please do not make this in a hurry. I mixed some olive oil and 2 Tbsp water and heated at very low heat again, whisking const...

I typically do not like tomatoes, but this salad was excellent. I added the olive oil, basil, salt and pepper to the balsamic reduction once it was cooled.

Great and simple. Use a good vinegar, it compresses the complex flavors and you'll appreciate the difference. I used calamatta olives instead of black to give it an occasional kick as well.

This recipe for the balsamic reduction is GREAT!!!! I didn't make the tomato mozzarella salad, but I used it over a greens and salmon. A TOTAL hit!!!

This was great - we eat salad several nights a week and my husband likes the "really big salad" this was a great change of pace for us. Will make it again for sure! We used blackberries - very ...

5 stars great