- Serves: 4 servings
- Prep Time: 10 minutes
- Cook Time: 10-20 minutes
- 2 cups balsamic vinegar
- 3 whole ripe organic Purple Heirloom tomatoes, sliced
- 8 ounces Belfiore Organic Ciliegine Fresh Mozzarella
- fresh basil leaves
- Cobram Estate olive oil, for drizzling
- fine sea salt and freshly ground black pepper
In a small saucepan, bring balsamic vinegar to a boil over medium-low heat. Cook for 10 to 20 minutes, or until balsamic has reduced to a thicker glaze. Remove from heat and transfer to a bowl or cruet. Allow to cool.
Arrange tomato and mozzarella balls on a platter. Arrange basil leaves on top. Drizzle olive oil over the top of the salad, getting a little bit on each slice of tomato. Do the same with the balsamic reduction, store extra balsamic reduction in fridge for a later use.
End with a sprinkling of fine sea salt and black pepper, and serve.