Eat & Repeat | Tomato & Bocconcini Salad w/ Pesto & Balsamic Reduction

During our travels earlier this fall to Nova Scotia, J and I dined at some of the best restaurants Halifax had to offer.  It's safe to say hunger pangs were absent, completely absent, on this vacation.  We made it our personal mission to leave each and every restaurant full over-stuffed.

One of our favourite dishes was the Tomato Bocconcini salad from Cut Steakhouse.  Let's be honest, anytime you have a salad that is 50% cheese, I'm excited/game/ready-to-dive-in.  All salads should have this vegetable to cheese ratio.
Tomato, fresh Mozzarella, pesto and a balsamic reduction made this dish light, flavourful, and wishing we had ordered a second one.  Oh well, at least with a list of ingredients this short, it's easy enough to recreate at home.  And so to the kitchen I go...

I was recently contacted by Tre Stelle to give some of there cheese products a try,  given my current desire to remake this salad, the timing couldn't have been better.  I went ahead and picked up the Tre Stelle Bocconcini Medallions,  pre-sliced and ready to eat, this is just another way for my stomach to get to this salad even quicker.  Double win!

Tomato & Bocconcini Salad w/ Pesto and Balsamic Reduction

4 large on-the-vine tomatoes, sliced
1 (200g) tub Tre Stelle Bocconcini medallion slices
3-4 Tbsp basil pesto (homemade - recipe follows, or store bought)
drizzle balsamic reduction (recipe follows)
salt & pepper to taste

Arrange tomato and mozzarella slices alternatively on a platter.   Pour pesto over evenly and drizzle with balsamic reduction.  Season to taste with salt and pepper

Serves 4


Homemade Basil Pesto

2 cups packed fresh basil
1/2 cup olive oil
3 cloves garlic, minced
1/2 cup grated Parmesan cheese
1/3 cup pine nuts
salt and pepper to taste

Place all ingredients except olive oil in food processor.  Pulse a few times.  Slowly stream in olive oil while appliance is running.  Add salt and pepper to taste.

How To Make Balsamic Reduction:

In a small saucepan over medium heat pour 1 cup of balsamic vinegar.  Bring to a boil.  Reduce heat and simmer, stirring occasionally until the mixture is reduced by half.
Allow to cool and transfer to an airtight container.  Store in fridge.

Disclaimer:  Tre Stelle provided me with grocery vouchers to purchase their products.


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