Good Morning America Recipes

Wolfgang Puck's Stacked Tomatoes and Mozzarella With Balsamic Reduction

Wolfgang Puck Presents a Twist on the Classic Italian Salad

The acclaimed chef prepares pan-roasted chicken.
Difficulty: Easy
Cook Time: min

"All you need for this vertical rendition of a classic tomato-mozzarella salad is fresh seasonal tomatoes, a drizzle of reduced balsamic vinegar (see above), and a little extra virgin olive oil. After reduing balsamic vinegar to a syrupy consistency, a few drops will add tremendous flavor to practically any salad." -- Wolfgang Puck

Recipe courtesy Wolfgang Puck, "Wolfgang Puck Makes it Easy" Rutledge Hill Press, 2004/i>


  • For the stacked tomatoes and mozzarella:
  • 1 medium or large tomato, cut crosswise into ¼-inch-thick slices
  • Salt and freshly ground pepper
  • 2 ounces fresh mozzarella, cut crosswise into 1/2-inch-thick slices
  • 3 to 4 leaves of basil, slivered
  • ½ teaspoon reduced balsamic vinegar
  • 2 teaspoons olive oil
  • For the balsamic reduction:
  • 1 cup balsamic vinegar
  • Cooking Directions

    To make the stacked tomatoes and mozzarella:

    Stack the tomato slices and mozzarella, seasoning each slice of tomato with salt and pepper, and ending with a tomato slice.

    Sprinkle the top with salt, pepper, and basil.

    Drizzle on the balsamic vinegar and the oil just before serving.

    Garnish with store-bought breadsticks or make your own, if desired.

    To make the balsamic reduction:

    Bring the vinegar to a boil in a small saucepan over medium heat.

    Turn the heat to low and reduce to 1/3 to ½ cup.

    The vinegar will thicken as it cools.

    Refrigerate in a covered container.

    *This will keep in a cool place for months

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