Tomato and moz­zarella salad with a bal­samic re­duc­tion

Isis Town and Country - - Life | Easy Eating -

Serves 4


500g mixed toma­toes, at room tem­per­a­ture

200ml bal­samic

1⁄4 cup brown su­gar

50g hon­ey­comb

Salt and pep­per Basil leaves Tar­ragon leaves

300g (2) buf­falo moz­zarella

2 slices sour­dough bread

1 clove gar­lic

Ex­tra-vir­gin olive oil


Com­bine the vine­gar, su­gar and hon­ey­comb. Place over a low heat and bring to a sim­mer.

Cook, stir­ring oc­ca­sion­ally for 10 min­utes un­til re­duced by about half.

Set aside to cool. Us­ing toma­toes at room tem­per­a­ture will give them their best flavour.

Slice toma­toes into dif­fer­ent shapes and sizes.

Trans­fer to a large plat­ter, sea­son gen­er­ously with salt and pep­per and driz­zle with olive.

Toss gen­tly to com­bine.

Brush the bread with olive oil and grill on both sides un­til lightly charred.

Slice the gar­lic clove in half and rub the sur­face of the bread with the cut side of the gar­lic.

Tear the moz­zarella into pieces and place on top of the toma­toes. Scat­ter over the herbs.

Roughly chop the bread and ar­range around the cheese.

Driz­zle with olive oil and the bal­samic re­duc­tion.

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