- various heirloom tomatoes
- basil, chopped chiffonade style
- sweet onion, minced (optional)
- extra virgin oil olive
- balsamic vinegar
- sugar or sweetener (optional)
- fresh mozzarella, sliced (optional, not shown)
- salt and pepper to taste
How to Make it:
Start with the reduction since you can prepare the fresh produce while it simmers. Place the balsamic vinegar in a small saucepan over high heat and bring to a boil. Let simmer until the vinegar is reduced by 1/2 to 2/3 the original amount. Although it will naturally sweeten as it reduces, you can make your reduction even sweeter with the additional of sugar; about 1 teaspoon to 2 cups of vinegar (which will reduce to 1 cup or less) is a good ratio to keep in mind while making your salad. Once reduced to your desired consistency, let it cool.
Wash the tomatoes and cut into bite-sized chunks; transfer tomato pieces over to their individual serving plates. If using mozzarella, also add the cheese while plating the tomatoes. Chop the basil and onion and sprinkle generously over tomatoes. Drizzle with the balsamic reduction and olive oil. Sprinkle with salt and pepper.
WHAT'S YOUR SPIN? Don't feel limited to using only heirlooms; the choice is yours! Try it with beefsteaks, plum or cherry tomatoes, or just about any other vine-ripened variety.
Media (text and image) created and published by Rebekah Carter 2010.