Heirloom Tomato Salad with Fresh Mozzarella and Balsamic Reduction
Heirloom Tomato Salad with Fresh Mozzarella and Balsamic Reduction
When it comes to heirloom tomatoes, less is always more! From tossing them in salads to “doctoring” them up with fresh mozzarella and a beautiful balsamic reduction, to a simple pinch of Maldon salt to finish you really cannot go wrong! This recipe is my personal favorite but by all means, sitting down with a fork and knife isn’t so bad either!
Yield: 6 – 8 servings
Oven: N/A
Preparation time: 20 minutes
Cook Time: N/A
4 large heirloom tomatoes, multi-color, thinly sliced across into 1/4-inch thick rounds
1/2 cup yellow cherry tomatoes, sliced in half from top to bottom
1/2 cup red cherry tomatoes, sliced in half from top to bottom
1, 8-ounce ball fresh mozzarella, torn into bite size pieces
as desired, best quality extra-virgin olive oil
as desired, balsamic reduction to garnish – see kitchen note
1/8 cup loosely packed basil leaves, thinly sliced
Maldon salt, as desired
Method:
1. On a large serving platter, evenly space large heirloom tomatoes. Scatter cherry tomatoes to cover. Finish with fresh mozzarella, a light drizzle of olive oil and balsamic reduction zigzagging across the tomatoes from one side to the next. Right before serving, sprinkle with Maldon salt and enjoy!
Kitchen Note: Balsamic reduction can be found in the oil and vinegar aisle in most grocery stores. In its simplest form, balsamic reduction is balsamic vinegar that has been reduced to a syrup consistency offering a wonderful finishing touch to any dish.