May 4, 2020
Layer alternating slices of tomatoes and mozzarella on a large, shallow platter. Drizzle the salad with olive oil and balsamic, season with salt and pepper to taste. Garnish with fresh basil, if desired.
In a small saucepan, bring 2 c Taste OVS Traditional Balsamic Vinegar to a boil over medium heat. Reduce the heat to medium-low and simmer, stirring occasionally, until the vinegar thickens, coats the back of a spoon, and is reduced to about 1⁄4 cup. Remove from heat and transfer to a bowl or cruet. Allow to cool.