Summer tomatoes, fresh buffalo milk mozzarella and a drizzle of syrupy balsamic make this layered salad something you’ll crave.
- Slice tomatoes and mozzarella about ½-inch thick. Layer on individual plates or on a serving platter. Season with salt and pepper.
- Before serving, sprinkle with basil or chives and drizzle with balsamic vinegar glaze and oil.
Note: You can buy balsamic vinegar glaze in most supermarkets in the vinegar section. To make your own, boil down 3/4 cup balsamic vinegar to reduce to about 3 tablespoons.