Tomato & Parmigiano Reggiano Salad

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Most probably, I am one of only ten people in the whole wide world who does not love Insalata Caprese .
While I am a big fan of cheese, tomato, and basil, raw mozzarella is just not my cup of tea.
Parmigiano Reggiano on the other hand, is something I could eat (and I do) for breakfast, lunch , dinner and any time in between. (Bella is also a fan). 🙂
This featured salad of Parmigiano Reggiano, tomatoes, basil and onions is something that shows up on our dinner table typically at least once a week. Usually, I make at least two or three portions, because, like so many simple foods, it tastes even better the next day. 🙂
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Bon Appétit ! Life is Good !
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Preparation :
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: bring 1/3 cup of balsamic vinegar to a simmer

: reduce until slightly thickened, set aside

: cut a French baguette lengthwise into three equal slices

: brush the slices gererously with garlic paste, bake until golden and crisp

: slice good quality, RIPE tomatoes into fine slices

: layer tomatoes in a bowl

: top tomatoes with onion rings (optional), season with kosher salt, fresh ground black pepper, EVO and white balsamic vinegar, marinade for at least two hours

: add parmigiano Reggiano batons

: garnish with some greens and fresh basil (Spoon some of the dressing over the greens), drizzle the balsamic vinegar reduction over the cheese

: Tomato & Parmigiano Reggiano Salad

: Tomato & Parmigiano Reggiano Salad

: Tomato & Parmigiano Reggiano Salad

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P.S.
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This dish is part of my upcoming meal plan # 2 –
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD” – MONTH TWO
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Click here for
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD” – MONTH ONE

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4 comments

I hate “ensalada caprese” too, but I love “insalata caprese” 🙂
Seriously, with good buffalo mozzarella at room temperature it is very nice and even better with buffalo mozzarella that was made on the same day.
Nothing wrong with parmigiano reggiano though.
If you reduce balsamic vinegar, make sure it does not include caramel for color, because then it will develop a burnt taste.

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