Tomato Mozzarella Salad
Jazz up Caprese salad with this Roasted tomato and mozzarella salad. The tomatoes are roasted to perfection and the entire dish is delicious.
Servings: 6
Cost: $9.92 Recipe, $1.65 per Serving
Ingredients
- 4 on the vine Tomatoes
- 1 lb Ball of Fresh Mozzarella
- 2 Tbsp Balsamic Vinegar
- 10 Fresh Leaves of Basil
- ½ tsp Sea Salt
- ½ tsp Pepper
- Ingredients for the Balsamic Reduction:
- ½ cup Balsamic Vinegar
- 2 Tbsp Brown Sugar
Instructions
- Preheat the oven to 450°F.
- Slice the tomatoes into ½-inch thick slices. Arrange them in a single layer on a baking sheet.
- Season the tomatoes with the sea salt and black pepper, then drizzle with 2 tablespoons of balsamic vinegar.
- Bake for 10–15 minutes, or until the tomatoes are softened.
- Meanwhile, prepare the balsamic reduction. In a small saucepan, combine the ½ cup balsamic vinegar and brown sugar. Bring to a gentle simmer over medium heat, whisking until the sugar dissolves.
- Continue simmering for 8–10 minutes, or until the mixture has reduced by about half and is thick enough to coat the back of a spoon. Remove from the heat and let it cool slightly.
- Slice the fresh mozzarella into ½-inch thick slices and thinly slice the basil leaves.
- Arrange the roasted tomatoes on a serving platter, alternating with slices of fresh mozzarella.
- Top with the sliced basil and drizzle with the balsamic reduction.
- Serve immediately and enjoy.
Nutrition
Calories: 294kcal | Carbohydrates: 13g | Protein: 18g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 60mg | Sodium: 679mg | Potassium: 282mg | Fiber: 1g | Sugar: 11g | Vitamin A: 1229IU | Vitamin C: 11mg | Calcium: 399mg | Iron: 1mg
