large plate or serving platter
1/2 c balsamic vinegar
1 Roma tomato
whole mozzarella (not shredded)
Step 1: In a saucepan, bring 1/2 cup balsamic vinegar to a boil over medium/low heat. Cook for 10 to 15 minutes, or until balsamic has reduced to a glaze. Remove from heat and pour into a bowl. Allow to cool. Note: DO NOT leave pan unattended, balsamic vinegar reduction will turn into an ooey-gooey burned mess!
Step 2: Slice mozzarella into about 1/2" thick squares (or circles, depending upon the shape of your mozzarella.) Arrange mozzarella pieces on serving plate. 10 pieces will feed 2-3 people.
Step 3: Slice tomatoes about 1/4" thick and place on top of mozzarella.
Step 4: Slice avocado and place on top of tomatoes. Drizzle olive oil and balsamic vinegar reduction over entire salad. Sprinkle sea salt over top and enjoy!
Now you have an easy and super delicious appetizer for a summer party or a weeknight dinner.