Caprese Salad

Old Italian classic, light refreshing salad. Best made with the freshest, homegrown tomatoes.

For 1 serving:

1 large, fresh tomato, or 2 medium
Fresh mozzarella (packed in water)
Fresh basil
1/2 cup balsamic vinegar
olive oil
salt and pepper

Slice the tomatoes and mozzarella each about 1/4 inch thick. Layer alternately on a platter. Take 1/4 cup of packed fresh basil and slice into a chiffonade. Reserve.

Heat 1/2 cup of balsamic vinegar over medium heat until it reduces by half and creates a syrup. Drizzle over the tomatoes and cheese. Drizzle a couple of TB of olive oil over the salad. Season with salt and pepper. Sprinkle the basil over the salad and serve.