Tomato Mozzarella with BalsamicReduction

INGREDIENTS:
4-5 hothouse tomatoes, sliced ½-inch thick
2 (16 oz.) logs of fresh mozzarella cheese, sliced ½-inch thick
generous bunch of fresh basil leaves
extra-virgin olive oil
coarse sea salt and fresh ground black pepper
Balsamic Reduction
2 cups balsamic vinegar

INSTRUCTIONS:

1. In a small casserole dish (I used 8X11X3) arrange slices of tomatos, mozzarella, and basil vertically, in an alternating patten until you have created two rows.
2. Drizzle olive oil over the top of the salad, followed by drizzle of balsamic reduction.
3. Sprinkle with sea salt and fresh ground black pepper. Serve immediately.

Balsamic Reduction

1. In a small saucepan, bring balsamic vinegar to a boil over medium-low heat. Cook 20-30 minutes, partially covered, until balsamic vinegar has reduced to a thicker glaze.
2. Cool and store covered in the refrigerator. Bring to room temperature before use.