Recipe Details
Ingredients
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½cupaged balsamic vinegar
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2largeRoma tomatoes, sliced into 1/4-inch-thick rounds
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1largecucumber, peeled and sliced into 1/4-inch-thick rounds
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1(8 ounce) packagesliced fresh mozzarella cheese
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1cupfresh basil leaves
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1tablespoonolive oil
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salt and ground black pepper to taste
Cooking Directions
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Bring balsamic vinegar to a boil in a small saucepan over medium heat. Boil until reduced to 1/4 cup, about 8 minutes. Remove from the heat and allow to cool to room temperature.
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While the balsamic vinegar is cooling, arrange tomatoes, cucumber, mozzarella slices, and basil leaves in a layered pattern on a small serving platter until the platter is covered. Drizzle with olive oil and season with salt and pepper.
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Drizzle 1 to 2 tablespoons of the cooled balsamic vinegar over the salad. Serve immediately.
Editor’s Note:
Nutrition data for this recipe includes the full amount of reduced balsamic vinegar. The actual amount consumed will vary.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe6 | |
| Calories141 | |
| % Daily Value * | |
| Total Fat 8g |
11% |
| Saturated Fat 4g |
21% |
| Cholesterol 24mg |
8% |
| Sodium 265mg |
12% |
| Total Carbohydrate 7g |
3% |
| Dietary Fiber 1g |
2% |
| Total Sugars 5g |
|
| Protein 10g |
20% |
| Vitamin C 6mg |
6% |
| Calcium 320mg |
25% |
| Iron 1mg |
4% |
| Potassium 194mg |
4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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