Pefect to accompany a platter of cold cuts or a grilled steak.
What You Need | Directions |
- 3 pounds tomatoes, cut into 1 1/2-inch chunks heirloom if you can find them.
- 8 ounces mozzarella cheese, cut into 1/2-inch chunks
- Chiffonade
1 cup approximately loosely packed fresh basil leaves, 3 tablespoon extra-virgin olive oil
- 3/4 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- ½ teaspoon reduced balsamic vinegar
- 2 teaspoons olive oil
| - In large bowl, toss the tomatoes, mozzarella, basil, oil, salt, pepper until evenly mixed. Drizzle the balsamic reduction over the tomatoes and cheese and serve.

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The balsamic reduction can be made way ahead and has addition uses. To make the balsamic reduction:
Place the vinegar in a heavy-bottomed, non-reactive pot. Heat on low, at a light simmer. Turn the heat to low and reduce until syrupy 1/3 to ½ cup.
The vinegar will thicken as it cools.
This will keep in a cool place for months.
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