Prep Time: 20 minutes
2 cups balsamic vinegar
4 large ripe tomatoes
12 ounces fresh mozzarella, thickly sliced
Large bunch fresh basil leaves
Olive oil, for drizzling (about 1 tablespoon)
Large pinch kosher salt
Large pinch freshly ground black pepper
Measure the balsamic vinegar and pour into a saucepan. Bring it to a gentle boil over a low heat. Cook it until the balsamic vinegar has reduced to a nice thick glaze (but still pourable), about 15 minutes. Allow the reduction to cool to room temperature before you serve it.
When you are ready to assemble the salad, cut the tomatoes into thick slices. Arrange them on a platter, alternating them with the mozzarella slices. Tuck the whole basil leaves in between the tomato and cheese slices.
Drizzle on the balsamic reduction. Then drizzle olive oil in a thin stream over the top. Finally, sprinkle on salt and pepper.
Nutrition Facts Per Serving:
Calories 140; Total Fat 9g; Protein 11g; Carbohydrate 5g; Fiber 1g; Sugar <1g; Sodium 200mg