Ingredients:

• 1 – 1/2 lbs cherry tomatoes, cut in half or quarters
• 1 lb. fresh mozarella, cubed
• 1/4 cup fresh basil leaves, chiffonade
• 1 cup balsamic vinegar
• 1 teaspoon honey (as desired)

Directions:

1. In a small heavy bottomed sauce pan bring balsamic vinegar and honey (if desired) to a slow simmer over medium heat. Once vinegar has started to simmer lower heat to medium-low. You want the vinegar to simmer not boil. Stir occassionally. Once vinegar has reduced by half and become thick remove from heat and allow to cool completely.
2. In a bowl mix tomatoes, mozarella, and basil leaves. You can serve the balsamic reduction on the side or drizzled over the dish. Your choice! Refrigerate until ready to serve.