Tomato Mozzarella Salad With Balsamic Reduction
Serves: 6
Hosea Feil
1 January 1970
Based on User reviews:
38
Spice
50
Sweetness
44
Sourness
36
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 cup
Balsamic Vinegar1 clove
Garlic (crushed)1 small
Red Onion (sliced)1 cup
Raspberry (fresh)1 cup
Black Olive (sliced)2 tsps
Dried Basil1
Salt2 tbsps
Extra-Virgin Olive OilDirections:
1
Pour balsamic vinegar into a small saucepan, and add the crushed garlic; bring to a boil over medium-high heat
2
Reduce heat to medium-low, and simmer until the vinegar has reduced to 1/4 cup
3
Set aside, and cool to room temperature
4
Divide the lettuce leaves among 4 salad plates
5
Arrange the tomato slices on top of the lettuce, then place the mozzarella on top of the tomatoes
6
Sprinkle the salads with the red onion, raspberries, and sliced black olives
7
Season with dried basil, salt, and pepper; drizzle with the olive oil and balsamic vinegar