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Ingredients
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Salad
Balsamic Glaze
Optional Garnish
Method
Balsamic Glaze
Reduce vinegar
Pour 1 cup balsamic vinegar and 1 tablespoon sugar (or honey) into a small nonreactive saucepan. Place over medium heat and bring to a gentle simmer, stirring to dissolve the sugar. Reduce heat to maintain a low simmer.
Simmer until syrupy, about 12–18 minutes, stirring occasionally. The glaze should coat the back of a spoon and reduce to roughly 1/3 cup. Watch carefully near the end to avoid burning.
Remove from heat and let cool to room temperature; it will thicken further as it cools. Transfer to a small jar and refrigerate if not using immediately (will keep up to 2 weeks).
Salad Assembly
Slice ingredients
Wash tomatoes and basil. Pat tomatoes dry and slice into 1/4-inch thick rounds. Drain fresh mozzarella and slice into similar-thickness rounds so pieces match the tomatoes.
On a large platter or individual plates, arrange tomato and mozzarella slices alternating and slightly overlapping in a row or circular pattern. Tuck whole basil leaves between some of the slices for color and aroma.
Drizzle the arranged slices evenly with 2 tablespoons extra-virgin olive oil.
Season the salad with 1 teaspoon fine sea salt and 1 teaspoon freshly ground black pepper, sprinkling evenly over tomatoes and mozzarella.
Finish by drizzling 2–3 tablespoons of the cooled balsamic glaze over the salad in a thin zigzag or dots. Taste and add more glaze if desired.
If using, sprinkle 1/2 teaspoon flaky sea salt and 1/4 teaspoon cracked red pepper flakes over the top for additional contrast.
Serve immediately at room temperature so the flavors of the tomatoes, basil, and mozzarella are best appreciated.