12 ounces fresh mozzarella (one large ball), sliced 1⁄4-inch thick
1 large bunch fresh basil
1 c. of balsamic vinegar
3 Tbsp. high-quality extra virgin olive oil
Sea salt and black pepper, to taste
Alternate tomato and fresh mozzarella slices around a plate. Repeat this pattern until you have covered the surface in a circular design. Top tomato and mozzarella slices with basil.
To make the balsamic glaze, heat one cup balsamic vinegar over medium-high heat until it begins to boil. Reduce heat and simmer until the liquid is reducedto about 1/3 of its original volume, stirring continually. Whenthe liquid becomes thick and syrupy, it is ready to use. Tip: The balsamic glaze will cling to the back of a spoon when it is ready.
Remove from heat and cool slightly. Drizzle the olive oil on top of each salad, followed by the warm balsamic glaze. Season with salt and black pepper, to taste, and garnish with additional sprigs of fresh basil, if desired. Serve immediately. Enjoy!