Ingredients:

• 60 g – Plum Tomatoes
• 50 g – young buffalo mozzarella
• 60 ml – Balsamic Vinegar
• 10 ml – Basil oil
• 10 ml – Olive oil
• 5 g – pepper
• 5 g – salt

Method:

1. Cut blanched tomatoes into roundels.
2. Cut buffalo mozzarella into roundels
3. Arrange tomatoes mozzarella and basil on a platter.
4. Sprinkle salt and pepper.
5. Cook the olive oil, basil oil and balsamic reduction on medium low heat until in reduces to half.
6. Drizzle on top of the salad.

Recipe courtesy of Suresh Thampy