Place the sugar and balsamic in a saucepan, bring to a boil then turn down to a simmer and cook gently until reduced by half. Transfer to a flat tray and chill until ready to use.
Slice the tomatoes and mozzarella in rounds and set aside.
Pick the basil leaves and reserve until ready to use.
Interleave alternate rounds of tomato and mozzarella on a plate, drizzle with the glaze and olive oil. Season with salt and finally, arrange some basil leaves neatly over the salad.
«If you can get them, San Marzano tomatoes are the best for as they are the classic neapolitan tomato and are delicious when in season.»