Ingredients

Salad:

• 1 large ripe tomato
• 2-3 slices rustic bread
• 4 oz fresh mozzerella
• 1 TBSP olive oil
• Generous handful of torn fresh basil leaves
• Coarse sea salt

Balsamic syrup

• 1/4 C balsamic vinegar
• 1 TBSP sugar

Directions

1. Combine balsamic vinegar and sugar in a small saucepan over medium-high heat.  Bring to a boil, then lower heat to medium-low and cook, stirring frequently, until reduced to a syrup, about 3-4 minutes.  Transfer to a bowl and set aside.
2. Chop tomato, cheese and bread in to large chunks.  Combine in a bowl and mix vigorously, mashing tomato chunks a bit so they release their juices.
3. Add olive oil and basil and stir to combine.
4. Top with salt and balsamic syrup.
   

Servings: 4 as a first course or side dish

Preparation Time: 15 minutes