2 medium DEERFIELD FARMS heirloom tomatoes
8 oz. fresh mozzarella
4 oz of basil
1 cup balsamic vinegar
top with Himalayan pink salt or, better yet, serve on a salt block if you have it!
- put balsamic in a pot and bring to a boil. once boiling reduce to a simmer (there should be tiny bubbles around the edge). let simmer for 20 mins, stirring occasionally. you will know when it is done because it will coat your spoon.
- slice tomatoes and mozzarella however you like!
- layer mozzarella, tomatoes, basil, and drizzle with balsamic reduction, dust with salt.
*you will have left over balsamic reduction. put it in a jar, put it in the fridge, and save for later! great on salad, grilled peaches, etc..