Tomato Mozzarella Salad with Balsamic Reduction12 Reviews
- Prep: 10 min
- Ready In: 25 min
“A very elegant-looking salad which is sure to impress your guests.” - by Jen
Original recipe yields 4 salads
- 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.
- 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.
Amount Per Serving (4 total)
- 489 cal
- 33.5 g
- 22.3 g
Based on a 2,000 calorie diet
Reviews (12)Rate This Recipe
"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 later,..." See more I was left with a thick, sticky ooze in the bottom of the pan that could barely be scooped out, let alone poured. I had used all of my balsamic vinegar to make this, and had to serve it in 30 minutes, so I placed the "ooze" in my food processor with 1/4 cup of white wine vinegar. I blended that while drizzling in 1/4 cup of olive oil, and then strained the whole thing. The final product was delicious, but not at all what I anticipated. So watch your vinegar very closely, and don't let it reduce too far. But if you do, you can try my method to save it."
"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 steak...." See more "
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