Using a sharp knife and a cutting board, Slice tomatoes and fresh mozzarella cheese into 1/4-inch thick slices.

Arrange the sliced mozzarella cheese and tomatoes on a large serving dish. Drizzle 2 to 3 tablespoons of extra virgin olive oil over the sliced tomatoes and mozzarella.

Sprinkle the tomato and mozzarella slices with sea salt and black pepper. Arrange the basil leaves around the sliced tomatoes and mozzarella. For the best result, use smaller basil leaves rather than large basil leaves so that each bite of the tomatoes and cheese isn’t overpowered by basil. If you don't have small basil leaves, simply chop large leaves and sprinkle them all over.

Transfer the balsamic vinegar to a small skillet or small saucepan, heat over medium-high heat and bring it to a full boil. Allow mixture to boil, stirring constantly, until it has reduced to 1/2 or 1/3 of its original volume. Remove from heat and allow the reduction to cool to room temperature before pouring it over the caprese salad. Note that balsamic vinegar burns easily when it isn’t carefully watched so be sure to stay present for the whole reduction process.

Serve caprese salad with a serving spoon or fork and small appetizer plates. You can also serve caprese salad with buttered toasted baguette for a more substantial appetizer.