3 ea. Vine Ripe Tomatoes, sliced.
3 ea. Buffalo Mozzarella, sliced.
1 ea. Bunch of Basil.
1 C. Balsamic Vinegar.
Extra Virgin Olive Oil.
Salt and Pepper to taste.
Directions: Place vinegar in a heavy bottom sauce pan and reduce by 2/3. Use caution not to burn. Allow to cool slightly then transfer into a squeeze bottle. Shingle the slices of tomato and mozzarella on a platter; make sure to salt and pepper as you go. Remove several pluches of basil from the bunch and set aside. Take 3-4 equal size leaves and roll tightly. Slice them thinly and spread them randomly across the salad. Drizzle with extra virgin then stripe with the balsamic reduction. Garnish with basil pluches.
- Use only the freshest tomatoes available and only make this salad when in season.
- After cutting the mozzarella allow it to drain before plating.
- While reducing the balsamic it's best to put on a hood fan or open a window as it can have a harsh smell.
- If you don't have a sharp knife then a serrated will do the trick very nicely.