San Marzano tomato, buffalo mozarella and basil salad with a balsamic glaze Recipe

A classic neapolitan Tricolore salad with a sticky balsamic vinegar glaze.

  • Preparation
    10mins
  • Cooking time
    10mins
  • Rest time
    10mins
Rate this recipe
(1 vote) 1/5
Ingredients
Pour people
  • Plum tomato(es) : 6 whole
  • Mozzarella di Bufala : 3 whole
  • Basil : 0.5 bunch
  • Balsamic vinegar : 100 ml
  • Caster sugar : 100 g
  • Maldon salt : 3 pinch(es)
  • Olive oil : 50 ml
  • Freshly ground black pepper : 3 Turn
Method
  • 1. TO MAKE THE GLAZE



    Place the sugar and balsamic in a saucepan, bring to a boil then turn down to a simmer and cook gently until reduced by half. Transfer to a flat tray and chill until ready to use.





  • 2. FOR THE SALAD

    Slice the tomatoes and mozzarella in rounds and set aside.

    Pick the basil leaves and reserve until ready to use.

  • 3. TO ASSEMBLE THE DISH

    Interleave alternate rounds of tomato and mozzarella on a plate, drizzle with the glaze and olive oil. Season with salt and finally, arrange some basil leaves neatly over the salad.

Chef's tip

«If you can get them, San Marzano tomatoes are the best for as they are the classic neapolitan tomato and are delicious when in season.»

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