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Tomato Mozzarella Wedges

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Tomato Mozzarella Wedges

Course: SidesCuisine: Italian, VegetarianDifficulty: Easy


Prep time


Cooking timeminutes


  • 4 Large Ripe Tomatoes

  • 12 Oz. Fresh Mozzarella, Large Ball

  • 1 Large Bunch Fresh Basil, Washed and Dried

  • 3 T. Really Good Extra Virgin Olive Oil

  • 1 Cup of Balsamic Vinegar

  • Sea Salt and Fresh-cracked Black Pepper, to Taste


  •  To make the balsamic glaze, heat 1 cup of good balsamic vinegar over medium-high heat until it begins to boil.
  •  Reduce heat and simmer until the liquid is reduced to about 1/3 of its original volume, stirring continually.
  •  When the liquid becomes thick and syrupy, it is ready to use.
  • Thoroughly wash and pat tomatoes and fresh basil dry.
  • Slice tomatoes, working from top to bottom, into evenly sized slices approximately ¼” thick, and set aside. Discard the bottom and top slices.
  • Cut fresh mozzarella into ¼” thick slices, as well.
  • On each plate, start with a tomato slice, followed by mozzarella and a large, fresh basil leaf. Repeat this pattern until you’ve added 1 tomato and approximately 3 oz. of mozzarella to each plate, finishing each arrangement with a tomato slice.
  • Drizzle with high-quality extra virgin olive oil.
  • Let the glaze cool slightly before drizzling over the fresh tomato, mozzarella and basil.
  • Season with salt and pepper to taste and garnish with additional sprigs of fresh basil, if desired.

Recipe Video

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