Heirloom Beefsteak Tomato & Basil Salad with Balsamic Glaze

To make the balsamic glaze, pour 1/2 cup balsamic vinegar into a small saucepan. Bring to a simmer over medium heat and reduce until thickened to a syrupy consistency, about 5-7 minutes. Set aside to cool.

Slice 3 large beefsteak tomatoes into 1/4-inch thick rounds. Slice 8 oz fresh mozzarella into similar rounds.

Arrange the tomato and mozzarella slices on a large platter, alternating them. Tuck 1/2 cup fresh basil leaves among the slices.

Drizzle the salad generously with 3 tbsp extra virgin olive oil. Season with 1/2 tsp kosher salt and 1/4 tsp black pepper.

Finish by drizzling the cooled balsamic glaze over the salad just before serving.