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