Tomato Mozzarella Salad

Ingredients 

• 3 large tomatoes
• 200 grams fresh mozzarella cheese
• Fresh Basil leaves 10-12 + a few to garnish
• to taste Crushed black peppercorns
• to taste Salt
• for drizzling Extra virgin olive oil
• Balsamic reduction
• 1 cup Balsamic vinegar
• 1/2 cup Honey

Method

1. Boil sufficient water in a deep pan. Make a cross cut on the bottom of the tomatoes, put them in the boiling water and blanch for 15 seconds. Drain them and place them in ice cold water.
2. For the balsamic reduction, heat a non-stick shallow pan, add balsamic vinegar and honey and mix well. Bring the mixture to a boil, reduce heat and cook till the mixture is reduced and becomes thick. Set aside to cool.
3. Thinly shred basil leaves. Peel the tomatoes and slice them into thick roundels and keep them on a plate. Thickly sliced fresh mozzarella cheese and keep them on another plate.
4. Sprinkle crushed black peppercorns on both tomato slices and mozzarella slices. Sprinkle salt on the tomato slices. Drizzle oil on the tomato slices and mozzarella slices.
5. Sprinkle shredded basil leaves on top of both the slices. Flip the slices and repeat the same process.
6. For the plating, alternatively arrange the tomato slices and mozzarella slices on a serving platter. Drizzle the balsamic reduction on top. Garnish with basil leaves and serve immediately.