We’ve been tempted to overindulge at just about every gathering during the holiday season. Lighten up with this salad of tri-color tomatoes, arugula and fresh mozzarella cheese. It adds a splash of color to any menu and delivers on flavor from good-for-you ingredients. It’s easy to make, is gluten-free and is a great addition for good eating in the new year.
Tri-Color Tomato Salad with Balsamic Vinegar Drizzle
Stir 1 cup balsamic vinegar and 2 Tablespoons honey together in a small non-reactive (i.e. stainless-steel) saucepan and place over medium-high heat. Bring to a boil, reduce heat to low, and simmer until the vinegar mixture has reduced to 1/3 cup, about 10 minutes. Set the balsamic reduction aside to cool. Serve over salad. Store reserved reduction in airtight container in refrigerator.
Top baby arugula with sliced fresh mozzarella cheese, halved heirloom miniature tomatoes, fresh cracked pepper and sea salt. Serve with Balsamic Vinegar Drizzle and olive oil. Sprinkle with fresh basil chiffonade.
NOTE: Chiffonade (shihf- uh-NAHD) is a culinary term that refers to thin strips or shreds of vegetables or herbs.