Tomato Mozzarella Salad with Balsamic Reduction Recipe - Allrecipes.com
Tomato Mozzarella Salad with Balsamic Reduction Recipe
  • READY IN 25 mins

Tomato Mozzarella Salad with Balsamic Reduction

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 salads Change Servings
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Directions

  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.
Kitchen-Friendly View
  • PREP 10 mins
  • READY IN 25 mins
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Reviews More Reviews

Most Helpful Positive Review
Oct 13, 2009

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.

 
Most Helpful Critical Review
Jul 26, 2010

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, 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.

 
Apr 22, 2009

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 it for about 15 minutes and that only reduced it to about a 1/2 cup.

 
Sep 21, 2010

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 constantly. Got saved somehow but this should not be made in a hurry but with a lot of patience.

 
Mar 31, 2009

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.

 
Jul 09, 2009

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.

 
Mar 10, 2011

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!!!

 
May 07, 2010

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 good!

 

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Nutrition

  • Calories
  • 489 kcal
  • 24%
  • Carbohydrates
  • 22.3 g
  • 7%
  • Cholesterol
  • 89 mg
  • 30%
  • Fat
  • 33.5 g
  • 52%
  • Fiber
  • 4.3 g
  • 17%
  • Protein
  • 23 g
  • 46%
  • Sodium
  • 456 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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