Hot weather calls for cool salads! Fresh ingredients and minimal prep time for this delicious dish!
3 cups baby arugula
1 large, ripe tomato (try beefsteak or one of the heirloom varieties)
4 oz. fresh mozzarella cheese
1/2 cup balsamic vinegar
About 8 fresh basil leaves
salt and ground black pepper to taste
Pour balsamic vinegar into a small saucepan. Simmer over medium-high heat, stirring occasionally, until liquid is reduced by half. Pour into a bowl and place in the fridge to cool.
While the balsamic is reducing, arrange arugula on to 2 plates. Cut tomato into thin slices, and divide evenly to arrange on top of arugula. Sprinkle arugula and tomatoes with salt and pepper. Layer a basil leaf on top of each tomato slice.
Cut mozzarella with a wire cheese slicer and layer one piece on top of the tomato slices and basil.
Drizzle balsamic reduction across each plate of salad. (Ok if still slightly warm)