- 2 cups balsamic vinegar
- 3 whole ripe tomatoes, sliced thick
- 12 oz. mozzarella cheese, sliced thick
- Fresh basil leaves
- Olive oil, for drizzling
- Salt and freshly ground black pepper
In a small saucepan, bring vinegar to a boil over medium-low heat. Cook for 10 to 20 minutes, or until it has reduced to a thicker glaze. Stir frequently and watch closely to avoid burning. Remove from heat and transfer to a bowl or cruet. Allow to cool.
When you're ready to serve, arrange tomato, basil leaves and mozzarella slices on a platter. Drizzle olive oil over the top of the salad, getting a little bit on each slice. Do the same with the balsamic reduction, making designs as desired.
Store extra balsamic reduction in fridge for later use.
End with a sprinkling of salt and black pepper. Serve alone as an appetizer or lunch, with crusty bread. Can also be served with a beef main course at dinner.