To make your own balsamic reduction (glaze)

Add 1 c of balsamic vinegar to a small saucepan over medium-high heat and bring to a gentle boil.

Allow it to boil for 30 seconds.

Reduce heat to low and allow to simmer until the liquid reduces to about one-third of its original volume. This should take about 5 minutes.

The glaze should coat a spoon but not be as thick as syrup

Remove balsamic reduction from heat and allow it to cool completely before using.

Prepare the tomato, mozzarella, and basil

Wash the tomatoes and fresh basil. Use a paper towel and dry completely.

Slice the stems off of the tomato on each end.

Slice the tomatoes into ¼” thick slices.

Slice the mozzarella into ¼” thick slices.

Cut or pluck the basil leaves off of the stem. Tear each leaf once to release the fragrance.

Plate the ingredients

Place the tomato slices flat on a serving plate.

Layer the mozzarella slices on top of the tomatoes.

Add a basil leaf on top.

Drizzle the olive oil on next.

Drizzle the balsamic vinegar reduction over all.

Finish the dish with a dash of salt and pepper.