Balsamic Reduction Drizzled Over Tomatoes, Mozzarella and Avocados

I’m often at a loss when winter is coming to an end but spring is not quite here yet.  It’s not really cold enough for soup or stew but I’m not really ready for a cold salad yet either.  

The recipe I am sharing today is hardly a recipe because it’s not even necessary to provide quantities and you barely use the stove.  On the night I took the photo below, I used regular garden tomatoes soon with smaller spring heirloom tomatoes. I had a large ball of mozzarella so I sliced it but you could also use those tiny mozzarella balls and save a little time there as well.  This is basically a Caprese Salad but I added avocados because I had some on hand and I love them.  


Tomatoes, sliced

Avocados, sliced

Mozzarella, sliced

Basil, chopped

Balsamic vinegar

Good quality Olive oil

Salt and pepper, to taste

1. Preheat a small saucepan over medium high heat. Add anywhere between 1/4 cup to 1/2 cup of the balsamic vinegar depending on how much “salad” you are making. 

2. Bring to a low boil and reduce heat to low.  Cook on low for about 10 minutes, stirring frequently.  The balsamic becomes like a glaze. It should coat the back of a metal spoon. 

3.  Once the balsamic thickens and becomes like a glaze, turn off best and set aside. 

4. Slice the tomatoes, mozzarella, and avocados. Arrange on plate.

5. Sprinkle food with salt and pepper. Drizzle with olive oil and then drizzle with the balsamic reduction.  Top with chopped basil. 
This recipe is so easy and takes hardly any time at all.  As an added bonus, you sound pretty spectacular when you tell people you made a balsamic reduction!  You also have some flexibility with the ingredients. Cucumbers are great with this dish. No avocados? No problem.  Just add more of the other ingredients. 

My only words of caution are to use fresh, quality ingredients. No canned tomatoes. Buy a mid-priced balsamic vinegar. Use fresh basil or even parsley instead of dried.  Trust me, it’s worth it. 

I usually have a relatively normal appetite and this meal is enough to fill me up.  It makes a wonderful busy weeknight meal because it’s quick and easy.  A nice Sauvignon Blanc pairs nicely.  I would love to hear your opinions and learn about your variations on this recipe.  

I will post again soon. Until then, stay hungry and enjoy your wine!

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