Categories: Salad

Ingredients

• 2 cups Balsamic Vinegar
• 3 whole Ripe Tomatoes, Sliced Thick
• 12 ounces, weight Mozzarella Cheese, Sliced Thick
• Fresh Basil Leaves
• Olive Oil, For Drizzling
• Kosher Salt And Freshly Ground Black Pepper

Directions

1. In a small saucepan, bring balsamic vinegar to a boil over medium-low heat. Cook for 10 to 20 minutes, or until balsamic has reduced to a thicker glaze.

2. Remove from heat and transfer to a bowl or cruet. Allow to cool.

3. When you’re ready to serve, arrange tomato and mozzarella slices on a platter. Arrange basil leaves between the slices.

4. Drizzle olive oil over the top of the salad, getting a little bit on each slice.

5. Do the same with the balsamic reduction, making designs if you want.

6. Store extra balsamic reduction in fridge for a later use.

7. End with a sprinkling of kosher salt and black pepper. Serve as a lunch, with crusty bread. Or serve alongside a beef main course for dinner.

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