Caprese Salad with Balsamic Reduction

This salad is only as good as its ingredients — since there's nowhere to hide, use the ripest tomatoes and best mozzarella and olive oil you can find.

Instructions

1. 1

   Make the balsamic reduction: pour the balsamic vinegar into a small saucepan and bring to a gentle simmer over medium heat.

2. 2

   Simmer, stirring occasionally, until reduced by about half and thickened enough to coat the back of a spoon, 10–12 minutes. Watch closely toward the end, as it can go from syrupy to burnt quickly once reduced.

3. 3

   Remove from heat and let cool — it will continue to thicken as it cools, so don't over-reduce it on the stove.

4. 4

   On a large platter, alternate slices of tomato and mozzarella, overlapping them slightly in a row or circular pattern.

5. 5

   Tuck whole basil leaves between the slices of tomato and mozzarella.

6. 6

   Drizzle the olive oil evenly over the arranged salad.

7. 7

   Drizzle the cooled balsamic reduction over the top in a zigzag pattern.

8. 8

   Finish with a generous sprinkle of flaky sea salt and a few cracks of black pepper. Serve immediately at room temperature — cold mozzarella straight from the fridge has far less flavor.