This is one of my go to's on hot days that I don't feel like cooking or anything heavy in my stomach and tomatoes are in season. Skip the basil leaves if you don't feel your new stomach can handle them yet. You can also chop them fine and place between the layers. I personally love the whole leaf.
Ingredients
2 cups balsamic vinegar
3 ripe tomatoes
12 ounces fresh mozzarella, thickly sliced- I prefer BelGoioso Pre-Sliced Fresh Mozzarella at 5g protein per slice.
Large bunch fresh basil leaves-Skip if you cant handle leafy veggies yet but keep them on hand for guests, family members etc.
Olive oil, for drizzling
Large pinch kosher salt
Large pinch freshly ground black pepper
Directions
1.Measure the balsamic vinegar and pour into a saucepan. Bring it to a gentle boil over a low heat. Cook it until the balsamic vinegar has reduced to a nice thick glaze (but still pourable), about 15 minutes. Allow the reduction to cool to room temperature before you serve it.
2. When you are ready to assemble the salad, cut the tomatoes into thick slices. Arrange them on a platter, alternating them with the mozzarella slices. Tuck the whole basil leaves in between the tomato and cheese slices.
3. Drizzle the near black balsamic reduction. Then drizzle olive oil in a thin stream over the top.
4. Sprinkle on salt, pepper and serve
Ingredients
2 cups balsamic vinegar
3 ripe tomatoes
12 ounces fresh mozzarella, thickly sliced- I prefer BelGoioso Pre-Sliced Fresh Mozzarella at 5g protein per slice.
Large bunch fresh basil leaves-Skip if you cant handle leafy veggies yet but keep them on hand for guests, family members etc.
Olive oil, for drizzling
Large pinch kosher salt
Large pinch freshly ground black pepper
Directions
1.Measure the balsamic vinegar and pour into a saucepan. Bring it to a gentle boil over a low heat. Cook it until the balsamic vinegar has reduced to a nice thick glaze (but still pourable), about 15 minutes. Allow the reduction to cool to room temperature before you serve it.
2. When you are ready to assemble the salad, cut the tomatoes into thick slices. Arrange them on a platter, alternating them with the mozzarella slices. Tuck the whole basil leaves in between the tomato and cheese slices.
3. Drizzle the near black balsamic reduction. Then drizzle olive oil in a thin stream over the top.
4. Sprinkle on salt, pepper and serve
