Sunday, July 26, 2015


Kathleen put this together as our salad to eat with lasagna one night.  Fresh garden tomatoes and basil! Yum!
Kathleen Johnson

1 large tomato, washed and hulled
10-15 baby basil leaves
1/4 cup cubed or shredded mozzarella cheese
1/4 cup balsamic vinegar

Pour the balsamic into a small pot and simmer until reduced by half (3-4 minutes). Thinly slice the tomato and layer tomato, mozzarella and basil on a plate. Pour the cooled balsamic reduction over the top. Sprinkle with salt and pepper, serve immediately.

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