• Arrange the sliced mozzarella, sliced tomatoes, and basil leaves in an alternating pattern on a plate (a slice of mozzarella, tomato, and basil leaf, repeat).
• Lightly sprinkle with sea salt and fresh ground pepper to taste.
• Drizzle everything with the balsamic glaze with back-and-forth motions.

Homemade balsamic glaze: (optional)

• Heat balsamic vinegar and sugar in a small pot or saucepan over medium heat.
• Bring to a gentle boil, reduce heat to medium or medium-low heat, and maintain a constant simmer. Stir occasionally until the vinegar thickens and is reduced by about half (about 10 to 15 minutes). It should be thick enough to coat the back of a spoon. The glaze should have the consistency of warm honey. (Be sure to turn on the stove fan, the smell of the cooking vinegar is strong).
• Remove from heat and allow to cool completely before serving (about 15 minutes). The glaze will thicken some as it cools.
• Store leftover glaze in the refrigerator and use it within two months.