Tomato and mozzarella salad with a balsamic reduction
500g mixed tomatoes, at room temperature
1⁄4 cup brown sugar
Salt and pepper Basil leaves Tarragon leaves
300g (2) buffalo mozzarella
2 slices sourdough bread
1 clove garlic
Extra-virgin olive oil
Combine the vinegar, sugar and honeycomb. Place over a low heat and bring to a simmer.
Cook, stirring occasionally for 10 minutes until reduced by about half.
Set aside to cool. Using tomatoes at room temperature will give them their best flavour.
Slice tomatoes into different shapes and sizes.
Transfer to a large platter, season generously with salt and pepper and drizzle with olive.
Toss gently to combine.
Brush the bread with olive oil and grill on both sides until lightly charred.
Slice the garlic clove in half and rub the surface of the bread with the cut side of the garlic.
Tear the mozzarella into pieces and place on top of the tomatoes. Scatter over the herbs.
Roughly chop the bread and arrange around the cheese.
Drizzle with olive oil and the balsamic reduction.