Ingredients:

  • 4 large ripe tomatoes, preferably heirloom, sliced (approx. 700g / 1.5 lbs)
  • 1 pound (450g) fresh mozzarella cheese, preferably buffalo mozzarella or 'fior di latte,' sliced
  • 1 bunch fresh basil leaves
  • Extra virgin olive oil, for drizzling (about 2 tablespoons / 30ml)
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 1 cup (240ml) balsamic vinegar
  • 2 tablespoons (30ml) honey or maple syrup (optional, for added sweetness and viscosity)

Instructions:

  1. Wash and slice the tomatoes into approximately 1/4-inch thick slices. Gently pat dry with a paper towel.
  2. Slice the mozzarella cheese into approximately 1/4-inch thick slices, matching the size of the tomato slices.
  3. Arrange the tomato and mozzarella slices alternately on a serving platter, overlapping slightly.
  4. Tuck fresh basil leaves between the tomato and mozzarella slices.
  5. In a small saucepan, combine balsamic vinegar and honey (if using). Bring to a simmer over medium heat and cook for 8-10 minutes, or until reduced by half and thickened to a syrupy consistency. Let cool slightly.
  6. Drizzle the salad generously with extra virgin olive oil. Season with sea salt and freshly ground black pepper to taste.
  7. Drizzle the balsamic glaze over the tomato mozzarella salad.
  8. For the best flavour and texture, serve immediately or chill for a short period (no more than 30 minutes).