Tomato Mozzarella Salad With Balsamic Reduction Recipes

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BALSAMIC MARINATED TOMATO AND MOZZARELLA SALAD



Balsamic Marinated Tomato and Mozzarella Salad image

A perfectly simple salad marinated in a combination of olive oil and balsamic vinegar and kicked up with onion, garlic and basil. The longer it sits, the better it gets. Also great served over pasta.

Provided by Marie

Categories     Cheese

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 9

1/4 cup olive oil
1/4 cup balsamic vinegar
1/2 teaspoon salt
black pepper
1 clove minced garlic
3 tablespoons chopped fresh basil
1/4 cup onion, chopped
1 1/2 cups mozzarella cheese, cubes
1 pint grape tomatoes or 1 pint cherry tomatoes, halved

Steps:

  • Mix together first five ingredients for dressing and toss in cheese and tomatoes.
  • Chill until ready to serve.

CAPRESE SALAD WITH BALSAMIC REDUCTION



Caprese Salad with Balsamic Reduction image

Tomatoes, fresh mozzarella, and basil drizzled with a sweet balsamic reduction and olive oil. Easy, impressive and delicious! Most grocery stores now sell prepared balsamic reductions. Surprisingly it's just as good!

Provided by stefychefy

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 25m

Yield 4

Number Of Ingredients 8

1 cup balsamic vinegar
¼ cup honey
3 large tomatoes, cut into 1/2-inch slices
1 (16 ounce) package fresh mozzarella cheese, cut into 1/4-inch slices
¼ teaspoon salt
¼ teaspoon ground black pepper
½ cup fresh basil leaves
¼ cup extra-virgin olive oil

Steps:

  • Stir balsamic vinegar and honey together in a small saucepan and place over high heat. Bring to a boil, reduce heat to low, and simmer until the vinegar mixture has reduced to 1/3 cup, about 10 minutes. Set the balsamic reduction aside to cool.
  • Arrange alternate slices of tomato and mozzarella cheese decoratively on a serving platter. Sprinkle with salt and black pepper, spread fresh basil leaves over the salad, and drizzle with olive oil and the balsamic reduction.

Nutrition Facts : Calories 580.1 calories, Carbohydrate 34.8 g, Cholesterol 89.3 mg, Fat 38.8 g, Fiber 1.8 g, Protein 22 g, SaturatedFat 18.2 g, Sodium 330.9 mg, Sugar 32.4 g

CAPRESE SALAD



Caprese Salad image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 1h

Yield 8 servings

Number Of Ingredients 7

2 cups balsamic vinegar
3 ripe tomatoes
12 ounces fresh mozzarella, thickly sliced
Large bunch fresh basil leaves
Olive oil, for drizzling
Large pinch kosher salt
Large pinch freshly ground black pepper

Steps:

  • Measure the balsamic vinegar and pour into a saucepan. Bring it to a gentle boil over a low heat. Cook it until the balsamic vinegar has reduced to a nice thick glaze (but still pourable), about 15 minutes. Oh and one other thing, your house will stink. But it's a good kind of stink, it's a vinegary stink. Allow the reduction to cool to room temperature before you serve it.
  • When you are ready to assemble the salad, cut the tomatoes into thick slices. Arrange them on a platter, alternating them with the mozzarella slices. Tuck the whole basil leaves in between the tomato and cheese slices.
  • Drizzle on the gorgeous, almost black balsamic reduction. Then drizzle olive oil in a thin stream over the top. Finally, sprinkle on salt and pepper.
  • You need this in your life. Make it today my friends.

Nutrition Facts : Calories 248 calorie, Fat 17 grams, SaturatedFat 7 grams, Cholesterol 35 milligrams, Sodium 167 milligrams, Carbohydrate 13 grams, Fiber 0.5 grams, Protein 8 grams, Sugar 11 grams

TOMATO MOZZARELLA SALAD WITH BALSAMIC REDUCTION



Tomato Mozzarella Salad with Balsamic Reduction image

A very elegant-looking salad which is sure to impress your guests.

Provided by Jen

Categories     Salad     Vegetable Salad Recipes     Caprese Salad Recipes

Time 25m

Yield 4

Number Of Ingredients 11

1 cup balsamic vinegar
1 clove garlic, crushed
1 head red leaf lettuce
4 tomatoes, sliced
2 balls of fresh mozzarella, sliced
¼ small red onion, sliced
½ cup fresh raspberries
½ cup sliced black olives
2 teaspoons dried basil
salt and black pepper to taste
2 tablespoons extra-virgin olive oil

Steps:

  • Pour balsamic vinegar into a small saucepan, and add the crushed garlic; bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer until the vinegar has reduced to 1/4 cup. Set aside, and cool to room temperature.
  • Divide the lettuce leaves among 4 salad plates. Arrange the tomato slices on top of the lettuce, then place the mozzarella on top of the tomatoes. Sprinkle the salads with the red onion, raspberries, and sliced black olives. Season with dried basil, salt, and pepper; drizzle with the olive oil and balsamic vinegar.

Nutrition Facts : Calories 489 calories, Carbohydrate 22.3 g, Cholesterol 89.2 mg, Fat 33.5 g, Fiber 4.3 g, Protein 23 g, SaturatedFat 17.5 g, Sodium 358.9 mg, Sugar 16.1 g

ROASTED TOMATO AND MOZZARELLA SALAD WITH BALSAMIC REDUCTION



Roasted Tomato and Mozzarella Salad With Balsamic Reduction image

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.

Provided by januarybride

Categories     European

Time 30m

Yield 2 salads, 2 serving(s)

Number Of Ingredients 9

1 large tomatoes
1 fresh mozzarella ball (same size as tomato)
1/2 teaspoon Italian spices
olive oil
sea salt
fresh ground pepper
1/2 cup balsamic vinegar
1/2 tablespoon roughly chopped fresh basil
2 sprigs fresh basil, for garnsh

Steps:

  • Preheat broiler to high.
  • 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.
  • Broil tomatoes for 3-5 minutes (until they are just slightly softened), set aside to cool to room temperature.
  • 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.
  • Slice your cheese in similar size slices as the tomatoes.
  • 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.

Nutrition Facts : Calories 16.7, Fat 0.2, Sodium 4.6, Carbohydrate 3.6, Fiber 1.1, Sugar 2.4, Protein 0.8

TOMATO MOZZARELLA SANDWICHES WITH BLUEBERRY BALSAMIC REDUCTION



Tomato Mozzarella Sandwiches with Blueberry Balsamic Reduction image

Fresh mozzarella and juicy heirloom tomatoes are drizzled with a sweet and tangy Blueberry Balsamic sauce with this easy vegetarian sandwich recipe.

Provided by Stephanie McKercher, RDN

Categories     dinner     lunch

Time 30m

Number Of Ingredients 9

½ cup blueberries
½ cup balsamic vinegar
¼ teaspoon salt
4 sandwich rolls ((such as ciabatta rolls), halved and warmed if desired)
1 cup baby arugula
8 ounces fresh mozzarella, (sliced)
1 large heirloom tomato, (sliced)
¼ cup thinly sliced red onion
8-12 fresh basil leaves

Steps:

  • Add blueberries and balsamic vinegar to a saucepan and bring to a boil. Once boiling, reduce heat to low and simmer 20 minutes, or until the volume is reduced by half. Remove from heat, add salt to taste, and set aside.
  • Place open sandwich rolls on a flat surface. Divide the arugula, mozzarella, and Blueberry Balsamic Reduction between the sandwich rolls. Top with tomato, red onion, and basil.

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