2 cups Balsamic Vinegar
3 whole Ripe Tomatoes, Sliced Thick
12 ounces, weight Mozzarella Cheese, Sliced Thick (Try Tulip Tree Creamery's Mozzarella)
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.
Recipe from Pioneer Woman