Tomato Mozzarella Salad with Balsamic Reduction

• Vegetarian
• Gluten free

• Produce

  • 1 generous bunch Basil, fresh leaves
  • 4 Hothouse tomatoes

• Condiments

  • 2 cups Balsamic vinegar

• Baking & Spices

  • 1 Sea salt and fresh ground black pepper, coarse

• Oils & Vinegars

  • 1 Olive oil, Extra Virgin

• Dairy

  • 2 (16 oz. logs of fresh mozzarella cheese

Found on littlebroken.com

Description

Ingredients

• 4-5 hothouse tomatoes, sliced ½-inch thick
• 2 (16 oz.) logs of fresh mozzarella cheese, sliced ½-inch thick
• generous bunch of fresh basil leaves
• extra-virgin olive oil
• coarse sea salt and fresh ground black pepper
• 2 cups balsamic vinegar

Directions

• In a small casserole dish (I used 8X11X3) arrange slices of tomatos, mozzarella, and basil vertically, in an alternating patten until you have created two rows.
• Drizzle olive oil over the top of the salad, followed by drizzle of balsamic reduction.
• Sprinkle with sea salt and fresh ground black pepper. Serve immediately.
• In a small saucepan, bring balsamic vinegar to a boil over medium-low heat. Cook 20-30 minutes, partially covered, until balsamic vinegar has reduced to a thicker glaze.
• Cool and store covered in the refrigerator. Bring to room temperature before use.