Prepare the Balsamic Reduction: Pour the balsamic vinegar and honey into a small saucepan. Place the pan over medium-high heat and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer gently. Stir occasionally as the liquid thickens and reduces to about one-third of its original volume, approximately 10 minutes. Remove from heat and set aside to cool.
Slice Tomatoes and Mozzarella: While the balsamic reduction cools, use a sharp knife to slice the tomatoes into uniform ½-inch rounds. Next, cut the fresh mozzarella cheese into slices about ¼-inch thick. Aim for consistent thickness to ensure balanced bites and a polished presentation.
Arrange the Salad: On a large serving platter, alternate slices of tomato and mozzarella in an overlapping pattern. Tuck fresh basil leaves in between the slices to add bursts of color and fresh herbal aroma.
Season and Dress: Sprinkle the arranged salad lightly with salt and freshly ground black pepper to enhance the natural flavors. Drizzle the extra-virgin olive oil evenly over the top, followed by the cooled balsamic reduction, ensuring every bite benefits from the sweet tanginess and richness.
