CAPRESE SALAD WITH BALSAMIC REDUCTION
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
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
BALSAMIC MARINATED TOMATO AND MOZZARELLA SALAD
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
Steps:
- Mix together first five ingredients for dressing and toss in cheese and tomatoes.
- Chill until ready to serve.
CAPRESE SALAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h
Yield 8 servings
Number Of Ingredients 7
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
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
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
TOMATO AND MOZZARELLA SALAD WITH PESTO
Perk up mozzarella and tomato salad with pesto
Provided by hjalmar
Time 15m
Yield Serves 6
Number Of Ingredients 9
Steps:
- Cut half the tomatoes into thick slices and the other half into wedges. Arrange the slices on a large serving plate, slightly overlapping each other.
- Put the tomato wedges into a bowl and drizzle with olive oil and balsamic vinegar. Season to taste with salt and pepper. Mix carefully and arrange on top of the tomato slices.
- Add the rucola leaves and mozzarella and the onion and red pepper to the tomato wedges. Drizzle the salad with more olive oil and balsamic vinegar, season to taste with salt and pepper and serve.
CAPRESE SALAD
I love Caprese Salad so much it actually hurts! This version is made with thick slices of mozzarella cheese and whole slice tomatoes.
Categories appetizers main dish salad
Time 25m
Yield 8 servings
Number Of Ingredients 6
Steps:
- In a small saucepan, bring balsamic vinegar to a boil over medium-low heat. Cook for 10 to 20 minutes, or until balsamic has reduced to a thicker glaze. Remove from heat and transfer to a bowl or cruet. Allow to cool.
- When you're ready to serve, arrange tomato and mozzarella slices on a platter. Arrange basil leaves between the slices. Drizzle olive oil over the top of the salad, getting a little bit on each slice. Do the same with the balsamic reduction, making designs if you want. Store extra balsamic reduction in fridge for a later use.
- End with a sprinkling of kosher salt and black pepper. Serve as a lunch, with crusty bread. Or serve alongside a beef main course for dinner.
ROASTED TOMATO AND MOZZARELLA SALAD WITH BALSAMIC REDUCTION
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
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
CAPRESE SALAD WITH BALSAMIC REDUCTION
Fresh ripe tomatoes are lightly salted with pink sea salt, topped with fresh sliced mozzarella and fresh basil and a sweet balsamic reduction.
Provided by Nicole Johnson
Categories Appetizers
Time 20m
Number Of Ingredients 7
Steps:
- Place the balsamic vinegar and the dark brown sugar in a small sauce pan over medium-low heat. Let the mixture simmer for 20-25 minutes, or until reduced by half.
- Once the reduction has reduced, remove from the stove and let cool.
- Lay the tomatoes out onto a plate or two, and lightly sprinkle with salt and pepper.
- Top with fresh mozzarella slices and basil leave.
- Drizzle balsamic vinegar over the whole thing, let rest for a few minutes, and enjoy.
Nutrition Facts : Calories 182 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 34 milligrams cholesterol, Fat 10 grams fat, Fiber 1 grams fiber, Protein 10 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 379 grams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
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