Categories: appetizers
Ingredients
- Balsamic Glaze (or use 3/4 cup store bought):
- 1 1/2 cups (375ml) balsamic vinegar
- 3 tablespoons brown sugar
- Salad:
- 600 grams | 12 ounces grape tomatoes (or cherry tomatoes)
- 300 grams | 10 ounces fresh cherry-sized bocconcini (mozzarella) balls
- 2 tablespoons olive oil
- 3-4 teaspoons dried Italian herbs
- Handful fresh basil leaves , shredded (to garnish)
- flaked sea salt and ground pepper , to season
Directions
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For The Balsamic Glaze:
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Combine the vinegar and sugar in a small saucepan. Cook while stirring over low heat for 4-5 minutes, or until sugar has dissolved. Increase heat to medium setting and bring to a boil. Reduce heat to low and allow to simmer for 8-10 minutes, or until reduced by one-third and thickened like syrup.
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For The Salad:
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Wash and dry the tomatoes. Arrange them in a circle on a large serving plate or round platter. Drain the mozzarella balls and arrange between the tomatoes.
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Drizzle with olive oil and season with the Italian herbs, salt and pepper. Toss the tomatoes and bocconcini through the oil with a spoon.
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Garnish with the fresh shredded basil.