My mom recently gave me a bag of home-grown tomatoes which were AMAZING! I wanted to use the tomatoes and make something fresh and uncooked to savor their taste. When I saw the basil and mozzarella in the fridge, I decided to make stacks for lunch as a side along with the Balsamic Marinated Tofu. I usually drizzle balsamic vinegar, but decided to make a reduction sauce instead with garlic. I also added some slices of avocado to make the dish more filling.
If you’re in the mood for a light, fresh, and satisfying lunch or side, this dish is perfect!
Tomato Basil Mozzarella Avocado Stacks with a Balsamic Reduction
- 1.5 avocado , peeled, pitted, and thinly sliced width-wise
- 4 tomatoes , thinly sliced
- vegan fresh mozzarella , thinly sliced
- basil leaves , washed and dried
- 1 cup balsamic vinegar
- 1 clove garlic , crushed
- freshly ground black pepper
To Make the Balsamic Reduction:
- Poor the balsamic vinegar into a saucepan and add the crushed garlic. Bring to a boil over medium heat.
- Turn the heat to low and simmer until the liquid has reduced from 1 cup to about 1/3 or 1/2 cup. The vinegar will thicken as it cools.
- For each stack starting from the bottom layer: tomato slice, mozzarella slice, basil leaf, tomato slice, mozzarella slice, avocado slice, tomato.
- Sprinkle the top with freshly grounded black pepper.
- Drizzle on the balsamic reduction sauce just before serving. The amount will vary depending on your taste.
Tina Patel Doshi
“I made these tonight! I made the balsamic reduction as described. And I added eggplant cutlets to the bottom. Neel absolutely loved them!!”
Senthil made these to accompany our pasta today for dinner and they were soooo good. Thanks for sharing!
Something so simple, yet delicious! And super easy to put together…this dish is one of my favorites as a side!