Tomato and bocconcini salads perfectly complement a hot summer day.
Bocconcini is a type of mozzarella cheese sold in packages that contain small, bite-size pieces. The cheese is packed in either water or brine with flavorings and herbs. A tomato and bocconcini salad is not only easy to make, it offers a refreshing dish, perfect for a hot summer day. Drizzling the salad with a balsamic reduction will impress guests with your culinary acumen, and make them think you spent all day in the kitchen, though it is actually a simple process. The salad showcases the flavors of all the ingredients in the relatively small shopping list.
Instructions
1. Add the balsamic vinegar to the saucepan and bring to a boil over medium-high heat. Reduce heat to low and simmer, stirring occasionally. Add the sugar to the balsamic after 20 minutes.
2. Remove the balsamic reduction from the heat once it has reduced by half, after about 30 minutes. Let stand for at least half an hour to increase the thickness.
3. Slice the tomatoes to form wheels.
Slice the Roma tomatoes into four slices per tomato to create four round tomato wheels.
4. The flavors of tomato and basil are complementary.
Arrange four tomato slices on each plate. Top each tomato slice with one or two pieces of bocconcini, depending on the size. Arrange a basil leaf on top.
5. Drizzle 1/2 tbsp. of olive oil over each plate. Drizzle the balsamic reduction over the slices, and then season with salt and pepper.
Tags: balsamic reduction, each plate
