Tomato & Bocconcini Salad with Balsamic Glaze

Prep time: 10min
Total time: 25min
Serves 4
3 tbsp
Aged Balsamic Vinegar of Modena
45 mL
3 tbsp
red wine
45 mL
1 tbsp
Honey
15 mL
0
Pinch each of salt and freshly ground pepper, plus more to taste
0
4
fresh red, orange or yellow tomatoes, or a mix
0
1/2 pkg
Fresh Basil, leaves only
0
6
fresh bocconcini cheese balls, sliced
0
1 tbsp
extra virgin olive oil
15 mL
ΒΌ of the recipe
calories
200
fat
12 g
saturated fat
6 g
carbs
12 g
protein
8 g
cholestrol
20 mg
fibre
1 g
sodium
160 mg
potassium
200 mg

Directions

  1. To make the glaze, combine the vinegar, wine and honey in a small saucepan and bring to a simmer over medium heat. Cook about 5 min., until thickened and reduced by two thirds. Remove from heat and transfer to a small bowl. Allow to cool to room temperature, and season with salt and pepper.

  2. Meanwhile, slice tomatoes and arrange on a platter or four plates, alternating with basil leaves and cheese. Season with salt and pepper. Drizzle olive oil and cooled glaze overtop and serve.