Lyons Family Cookbook

1

POUR 2 cups balsamic vinegar into a saucepan, and bring it to a gentle boil over low heat. Cook it for about 15 minutes, or until the balsamic has reduced to a nice, thick (but still pourable) glaze. Allow the reduction to cool to room temperature before you serve it.

2

ARRANGE THE SALAD: Cut the tomatoes into thick slices. Arrange them on a platter, alternating them with the mozzarella slices. Tuck whole basil leaves in between the tomato and cheese slices. Drizzle olive oil in a thin stream over the top. Then drizzle on the gorgeous, almost-black balsamic reduction. Sprinkle salt and pepper on top.