Heirloom Tomato Salad & Balsamic Glaze
The ideal balance of salt, fat and acid: this recipe is especially a hit when heirloom tomatoes are in season. It's fair to say you will want to make extra glaze to save for later (and don't forget to try a balsamic glaze infusion with basil or your favourite herbs!).
Serves 4-6 as an appetiser
Preparation Time: 5 minutes
- 2 heirloom tomatoes, sliced
- 10 cherry tomatoes, sliced
- 2 mozzarella balls, roughly chopped or ripped
- 10-20 basil leaves
- 4 Tbsp Goldi Punchy EVOO
- 1 cup Goldi Aceto balsamic vinegar
- Salt flakes
Place the balsamic vinegar in a small saucepan and cook over medium-low heat. For a thick glaze, cook until it has reduced to ¼ cup. Remove from heat. Hot tip: Add ½ the basil to the vinegar at the start and remove (before serving) for an infusion. Tip: store any unused glaze for later.
Arrange heirloom and cherry tomatoes on a flat plate.
Add mozzarella and basil. Tip: pay attention to the plating if serving to guests by arranging the basil in a circular fashion.
Drizzle with EVOO and balsamic glaze; add salt flakes to taste. Yum!!