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+ servings

Heirloom Tomato Salad with Fig-Balsamic Reduction

Servings 4


  • 1 pound heirloom tomatoes, mixed sizes and colors, sliced
  • 8 ounces fresh mozzarella cheese or bocconcini, torn into bite-sized chunks
  • 3 tablespoons good-quality extra-virgin olive oil
  • 2 tablespoons Fig-Balsamic Reduction (see below)
  • Flaky sea salt and freshly ground pepper
  • 10 basil leaves, half intact and half thinly sliced


  1. Arrange the tomato slices in a single layer on a platter. Top with the cheese. Drizzle with the olive oil and balsamic reduction, then season with salt and pepper. Garnish with the basil and serve immediately.