Caprese Salad

I made this recently in Los Angeles to accompany homemade pizza made by Ryan.  I was so happy with the way the balsamic drizzle turned out and how nice it looked over the salad.

2 cups Balsamic Vinegar
3 whole ripe tomatoes, sliced thick
12 ounces, fresh mozzarella cheese, sliced thick
Fresh basil leaves
Olive Oil (good quality), for drizzling
Freshly ground salt and 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.

When you are ready to serve, arrange tomato and mozzarella slices on a platter.  Arrange basil leaves between the slices.  Drizzle olive oil over the top of the salad, getting a little bit on each slice.  Do the same with the balsamic reduction, making designs if you want.  Store extra balsamic reduction in the refrigerator for a later use. 

End with a sprinkling of kosher salt and black pepper.