This is a great summer side dish that doesn't require cooking.
I even eat it for lunch when there are leftovers.
I prefer to use a balsamic reduction for this dish. You can use straight-up balsamic vinegar, but it is thin and watery and puddles in the bottom of the dish.
A balsamic reduction (or glaze) is a thicker, condensed version. It will stick to the tomatoes and mozzarella.
You can purchase a balsamic glaze, or make one yourself.
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