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

Jen

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Recipe Summary

prep:
10 mins
additional:
15 mins
total:
25 mins
Servings:
4
Yield:
4 salads
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

489 calories; protein 23g 46% DV; carbohydrates 22.3g 7% DV; fat 33.5g 52% DV; cholesterol 89.2mg 30% DV; sodium 358.9mg 14% DV. Full Nutrition
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Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/13/2009
I only made the balsalmic reduction as a dipping sauce for gorgonzola stuffed bacon wrapped dates but the reduction was so delicious that I had to rate it. It would be amzing over mushrooms or steak. Read More
(24)

Most helpful critical review

Rating: 3 stars
07/26/2010
I can't really give this recipe a fair rating because I was unable to complete it as written. After I reduced the balsamic vinegar I left it to cool as directed. When I came back 20 minutes later I was left with a thick sticky ooze in the bottom of the pan that could barely be scooped out let alone poured. I had used all of my balsamic vinegar to make this and had to serve it in 30 minutes so I placed the "ooze" in my food processor with 1/4 cup of white wine vinegar. I blended that while drizzling in 1/4 cup of olive oil and then strained the whole thing. The final product was delicious but not at all what I anticipated. So watch your vinegar very closely and don't let it reduce too far. But if you do you can try my method to save it. Read More
(24)
19 Ratings
  • 5 star values: 12
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/13/2009
I only made the balsalmic reduction as a dipping sauce for gorgonzola stuffed bacon wrapped dates but the reduction was so delicious that I had to rate it. It would be amzing over mushrooms or steak. Read More
(24)
Rating: 3 stars
07/26/2010
I can't really give this recipe a fair rating because I was unable to complete it as written. After I reduced the balsamic vinegar I left it to cool as directed. When I came back 20 minutes later I was left with a thick sticky ooze in the bottom of the pan that could barely be scooped out let alone poured. I had used all of my balsamic vinegar to make this and had to serve it in 30 minutes so I placed the "ooze" in my food processor with 1/4 cup of white wine vinegar. I blended that while drizzling in 1/4 cup of olive oil and then strained the whole thing. The final product was delicious but not at all what I anticipated. So watch your vinegar very closely and don't let it reduce too far. But if you do you can try my method to save it. Read More
(24)
Rating: 4 stars
04/22/2009
I was a little scared by the ingredient list but gave it a whirl anyhow. I was very pleased! It would have been nice to include about how long the reduction of the balsamic would take. I did it for about 15 minutes and that only reduced it to about a 1/2 cup. Read More
(15)
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Rating: 3 stars
09/21/2010
My balsamic reduction also turned into goop. I was in a hurry and so please do not make this in a hurry. I mixed some olive oil and 2 Tbsp water and heated at very low heat again whisking constantly. Got saved somehow but this should not be made in a hurry but with a lot of patience. Read More
(11)
Rating: 5 stars
03/31/2009
I typically do not like tomatoes but this salad was excellent. I added the olive oil basil salt and pepper to the balsamic reduction once it was cooled. Read More
(10)
Rating: 5 stars
07/09/2009
Great and simple. Use a good vinegar it compresses the complex flavors and you'll appreciate the difference. I used calamatta olives instead of black to give it an occasional kick as well. Read More
(9)
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Rating: 5 stars
03/10/2011
This recipe for the balsamic reduction is GREAT!!!! I didn't make the tomato mozzarella salad but I used it over a greens and salmon. A TOTAL hit!!! Read More
(7)
Rating: 5 stars
08/13/2009
didnt use the raspberries or olives...it was so tasty! Read More
(5)
Rating: 5 stars
12/21/2009
5 stars great Read More
(5)
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