- Combine the vinegar, wine, and honey, and simmer in a small saucepan over medium heat until liquid thickens and is reduced to two-thirds. Remove saucepan from heat, transfer the mixture to a small bowl, and season with salt and pepper. Cool to room temperature.
- Meanwhile, slice the tomatoes and place on a platter or divide them onto four plates, alternating with basil leaves and slices of mozzarella. Season with salt and pepper. Drizzle with olive oil and the chilled balsamic reduction. Serve.
Chef's secret: It's possible to replace the fresh mozzarella with 6 sliced bocconcinis.