2 c. balsamic vinegar
3 whole ripe tomatoes, sliced thick
12 oz. mozzarella cheese, sliced thick
fresh basil leaves
olive oil, for drizzling
kosher salt and freshly ground black pepper
- 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. Remove from heat and transfer to a bowl or cruet. Allow to cool.
- When you’re ready to serve, arrange tomato and mozzarella slices on a platter. Arrange basil leaves between the slices. 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 if you want. Store extra balsamic reduction in fridge for a later use.
- 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.
Balsamic Reduction directions:
Pour it into a small saucepan and bring it to a gentle boil over medium to medium-low heat.
Let the balsamic reduce for a good ten to twenty minutes, depending on how much you’re reducing. It’ll slowly start to thicken. Remove it from the heat when it’s a nice, thick (but still pourable) glaze.