1. Chop basil leaves into small strips. Season sliced tomatoes and sliced mozzarella cheese with olive oil, pepper and salt. Scatter the basil on top.
2. Bring balsamic vinegar to a boil in a saucepan over medium
heat. Cook, stirring occasionally, until thickened to a syrup-like consistency.
3. Spoon glaze over Caprese salad.