1 cup balsamic vinegar (or use a bottled balsamic reduction)
2 large, ripe tomatoes
12 oz. Buffalo mozzarella
1 cup fresh basil leaves
Flaky salt (such as Maldon)
Fresh ground pepper
In a small saucepan over high heat, bring the vinegar to a boil. Lower the heat to medium and let the vinegar simmer until it has reduced and become syrupy, about 15 minutes. Let the reduction cool.
Slice the tomatoes and the mozzarella, and arrange on a platter, alternating tomato and cheese. Scatter the basil leaves over the tomatoes and cheese. Drizzle with a couple of tablespoons of the balsamic reduction and the olive oil, and sprinkle the salt and pepper over the top. Serve with crusty bread to dip in the oil and vinegar.