Tomato Mozzarella Salad

Pefect to accompany a platter of cold cuts or a grilled steak.

What You Need	Directions
3 pounds tomatoes, cut into 1 1/2-inch chunks  heirloom if you can find them. 8 ounces mozzarella cheese, cut into 1/2-inch chunks Chiffonade 1 cup approximately  loosely packed fresh basil leaves, 3 tablespoon extra-virgin olive oil 3/4 teaspoon sea salt 1/4 teaspoon ground black pepper ½ teaspoon reduced balsamic vinegar 2 teaspoons olive oil	In large bowl, toss the tomatoes, mozzarella, basil, oil, salt,  pepper until evenly mixed. Drizzle the balsamic reduction over the tomatoes and cheese and serve.

The balsamic reduction can be made way ahead and has addition uses. To make the balsamic reduction:
Place the vinegar in a heavy-bottomed, non-reactive pot.  Heat on low, at a light simmer.  Turn the heat to low and reduce until syrupy 1/3 to ½ cup.
The vinegar will thicken as it cools.
This will keep in a cool place for months.