3 ripe tomatoes
1 lb mozzarella cheese best packed in water cut into ¼ inch slices
1 bunch fresh basil about 25 leaves
1 bottle balsamic vinegar
salt and pepper
Put the entire bottle of balsamic vinegar into a saucepan, bring to boil, reduce to a simmer and allow it to simmer until reduced by half. Remove from the heat and allow to cool. Meanwhile, slice the tomatoes into ¼ inch slices. On a small platter, layer the tomato, mozzarella and fresh basil leaves. Sprinkle the salad with salt and pepper. Drizzle the reduced vinegar over the top of the tomatoes and mozzarella, and serve immediately.