Heirloom Tomato & Fresh Mozzarella Salad

with Balsamic Syrup,  Citrus Olive Oil, & Smoke Sea Salt

Serves 6


½ cup              Balsamic Vinegar

½ cup              Sugar

3 large            Heirloom Tomatoes, cut into wedges

1 pint               Heirloom Cherry Tomatoes, cut in half or quarters

1 large             Fresh Mozzarella Ball, sliced

1 ½ cups          Small Fresh Mozzarella Balls, cut in half

½ cup              Citrus Infused Olive Oil

4 cups              Microgreens

to taste            Smoked Sea Salt & Pepper



  1. Heat the balsamic vinegar and sugar, along with some salt & pepper, in a saucepan over medium heat. Bring to a simmer and reduce by about 25%. Remove from the heat and let cool.
  2. Arrange the tomatoes and mozzarella on the serving plates. Drizzle over some balsamic syrup and citrus olive oil, and season with some smoked sea salt & pepper. Top each plate with microgreens.


Copyright © Chef MikeC.