Ingredients 3� � � � � � � � � � � � � � � � �Large Ripe Tomatoes 2� � � � � � � � � � � � � � � � �cups Balsamic Vinegar 100 gms� � � � � � � � � � � �Fresh Mozzarella, thickly sliced 1 Large bunch� � � � � � � �Fresh Basil Leaves For drizzling� � � � � � � � � Olive Oil To taste� � � � � � � � � � � � Salt Large pinch� � � � � � � � � �Freshly Ground Black Pepper   Method ? Measure the balsamic vinegar and pour into a saucepan. Bring it to a gentle boil over a low heat. Cook it until the balsamic vinegar reduces to a nice thick glaze (but still pourable), about 15 minutes. Allow the reduction to cool to room temperature before you serve it. ? When you are ready to assemble the salad, cut the tomatoes into thick slices. Arrange them on a platter, alternating them with the mozzarella slices. Tuck the whole basil leaves in between the tomato and cheese slices. ? Drizzle on the gorgeous, almost black balsamic reduction. Then drizzle olive oil in a thin stream over the top. Finally, sprinkle on salt and pepper.