TOMATO AND MOZZARELLA SALAD
HOW TO MAKE TOMATO AND MOZZARELLA SALAD
This mozzarella salad is best served the same day. If making your own balsamic reduction, prepare it ahead of time to save on prep time.
Step 1: Slice the tomatoes and mozzarella into 1/4-inch thick rounds. Arrange with the basil leaves in an alternating pattern in a serving dish. You want a dish that you can easily stand the slices in a vertical pattern.
Step 2: Drizzle the salad with our KALAMATA MESSINIA Greek Olive Oil and balsamic glaze.
Step 3: Season with salt and pepper. Serve right away. It tastes the best at room temperature
TOMATO MOZZARELLA SALAD WITH BALSAMIC REDUCTION
July 1, 2019 By Katya 83 Comments
The most festive summer tomato mozzarella salad with balsamic reduction. Make this as an appetizer or side and you’ll be the talk of the party!
It’s so delicious with Open-Faced Salmon Burgers to serve as a side. We also love this Pasta Salad with Italian Dressing. It’s the perfect make ahead salad for summer cookouts and potlucks.
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TOMATO AND MOZZARELLA SALAD
Tomato mozzarella salad is a summer favorite. Sweet ripe tomatoes with pillowy soft mozzarella and fresh basil.
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Drizzled with delicious balsamic reduction that you can make ahead of time or even better, pick one up at the store.
It’s one of those salads that you can serve as an appetizer or throw in some tender greens and enjoy it for a light lunch.
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INGREDIENTS FOR TOMATO MOZZARELLA SALAD
This tomato and mozzarella salad is one of the quickest and easiest salads you can put together.
It’s made with ingredients that are easily available year round but of course this mozzarella salad tastes the best in the summer time. You’ll need:
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Hothouse tomatoes (beefsteak), slightly on the firm side
Fresh mozzarella cheese
Fresh basil leaves
Extra-virgin olive oil
Balsamic glaze or balsamic vinegar (to make your own)
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BALSAMIC REDUCTION RECIPE
To speedy up the prep, you can pick up a bottle of balsamic glaze at the store. However, if you do decide to make your own balsamic reduction, you’ll just need one ingredient: balsamic vinegar.
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You’ll want to add balsamic vinegar to a small saucepan and bring to a simmer over medium-low heat. Simmer, partially covered, for about 20-30 minutes or until reduced to a thicker glaze.
Reduce heat if needed. Keep an eye on it so it does not burn. Store in an airtight container and keep refrigerated until ready to serve.
HOW TO MAKE TOMATO AND MOZZARELLA SALAD
This mozzarella salad is best served the same day. If making your own balsamic reduction, prepare it ahead of time to save on prep time.
Step 1: Slice the tomatoes and mozzarella into 1/4-inch thick rounds. Arrange with the basil leaves in an alternating pattern in a serving dish. You want a dish that you can easily stand the slices in a vertical pattern.
Step 2: Drizzle the salad with our KALAMATA MESSINIA Greek Olive Oil and balsamic glaze.
Step 3: Season with salt and pepper. Serve right away. It tastes the best at room temperature.
WHAT TO SERVE WITH TOMATO MOZZARELLA SALAD
Enjoy this fresh mozzarella salad as an appetizer or top a crusty slice of bread with this salad for a light lunch. You can also serve the salad along side these entrées.
