8 oz
fresh mozzarella, sliced, torn or cut into bite size pieces
1 1/2 lbs
heirloom tomatoes, sliced or cut into bite sized pieces
1/4 cup
fresh basil, minced or thinly sliced into ribbons
salt, to taste
pepper, to taste
Method
In a small sauce pan set over medium heat, bring the balsamic, brown sugar, garlic and olive oil to a simmer then reduce heat to medium-low heat and let simmer, stirring occasionally, until the vinegar thickens and is reduced by half, about 3 tablespoons. This should take about 6-8 minutes total. It should be thick enough to coat the back of a spoon. Set aside to cool.
Toss the mozzarella, tomatoes, and basil with the dressing and season with salt and pepper to taste. Alternatively you can salt the dressing to taste and then sprinkle the top of the salad with flakey salt.