Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Italian / Roasted Tomato and Mozzarella Salad With Balsamic Reduction Recipe
    Lost? Site Map

    Roasted Tomato and Mozzarella Salad With Balsamic Reduction

    Roasted Tomato and Mozzarella Salad With Balsamic Reduction. Photo by JanuaryBride

    1/1 Photo of Roasted Tomato and Mozzarella Salad With Balsamic Reduction

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    JanuaryBride's Note:

    A divine dinner starter that's fancy enough for guests (it's even one you can make ahead). I thought this one up last night, tried it today and it worked well. It is a stacked caprese salad with a twist.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 2

    Yield:

    salads

    Units: US | Metric

    Directions:

    1. 1
      Preheat broiler to high.
    2. 2
      Slice your tomato into 6 even slices. Place on a cookie sheet (or roll pan). Drizzle tomatoes with small amount of olive oil and lightly dust with Italian spices, salt and pepper.
    3. 3
      Broil tomatoes for 3-5 minutes (until they are just slightly softened), set aside to cool to room temperature.
    4. 4
      Bring vinegar to a boil, then decrease heat to medium and simmer for 5-10 minutes until reduced by half. The thickness of the reduced sauce depends on the quality of your balsamic vinegar. Place vinegar in the fridge to cool for 15 minutes.
    5. 5
      Slice your cheese in similar size slices as the tomatoes.
    6. 6
      On each plate, stack 3 tomatoes and 3 slices of cheese (alternating one on top of each other). Drizzle balsamic reduction over and around the stacked salad, sprinkle plate (not the salad) with chopped basil and then place one sprig of basil on top of the stacked salad as a garnish.

    Ratings & Reviews:

    • on August 16, 2008

      45

      Very good. I loved the reduction, but I think I'd prefer the tomatoes not broiled.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 15, 2008

      55

      Really nice summer salad. I love the regular variety of this salad so was interested in trying a new version. The reduction was wonderful and the broiled tomatoes added an interesting twist. This could be a great way to use up those tomatoes that are just past their prime.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Roasted Tomato and Mozzarella Salad With Balsamic Reduction

    Serving Size: 1 (180 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 16.6
     
    Calories from Fat 1
    10%
    Total Fat 0.1 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 4.6 mg
    0%
    Total Carbohydrate 3.6 g
    1%
    Dietary Fiber 1.1 g
    4%
    Sugars 2.4 g
    9%
    Protein 0.8 g
    1%

    The following items or measurements are not included:

    fresh mozzarella balls

    fresh basil

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites