Tomato Mozzarella Salad with Balsamic Reduction

INGREDIENTS

• 4–5 hothouse (beefsteak) tomatoes, sliced 1/2-inch thick
• 2 (16 oz.) logs of fresh mozzarella cheese, sliced 1/2-inch thick
• Generous bunch of fresh basil leaves
• Extra-virgin olive oil
• Coarse sea salt and fresh ground black pepper

INSTRUCTIONS

1. In a small casserole dish (I used 8X11X3) arrange slices of tomatoes, 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 a drizzle of balsamic reduction.
3. Sprinkle with sea salt and fresh ground black pepper. Serve immediately.

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