Recipe by Jen
"A very elegant-looking salad which is sure to impress your guests."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
red leaf lettuce
balls of fresh mozzarella, sliced
red onion, sliced
sliced black olives
salt and black pepper to taste
extra-virgin olive oil
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.
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.
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.
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.
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 good!
* Percent Daily Values are based on a 2,000 calorie diet.
Tomato Mozzarella Salad with Balsamic Reduction
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 489
** Calories from Fat: 302
Memorial Day is a time to get together with friends and family for food, fun, and memories.
Nothing beats a big bowl of cool, creamy potato salad at your cookout.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a fresh pasta salad with avocadoes, tomato, and mozzarella.
Here’s the salad to make when summer tomatoes are at their peak.
An easy, delicious sweet and sour tomato salad, perfect for any meal!