Tomato & Bocconcini Salad with Balsamic Glaze

Prep Time: 10 minutes
Total Time: 25 minutes
Makes: 4


  1. 3 tbsp (45 mL) Aged Balsamic Vinegar of Modena
  2. 3 tbsp (45 mL) red wine
  3. 1 tbsp (15 mL) honey
  4. Pinch each of salt and freshly ground pepper, plus more to taste
  5. 4 fresh red, orange or yellow tomatoes, or a mix
  6. 1/2 pkg Fresh Basil, leaves only
  7. 6 fresh bocconcini cheese balls, sliced
  8. 1 tbsp (15 mL) extra virgin olive oil


  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.