Ingredients

• 1  cup balsamic vinegar
• 4  to 6 assorted heirloom tomatoes or other tomatoes, sliced
•   Salt
•   Black pepper
• 1/2  cup olive oil
•   Pickled Red Onions
• 1  cup crumbled ricotta salata cheese or shredded mozzarella cheese (4 ounces)
• 1/4  cup loosely packed small basil leaves

Directions

1. In a small saucepan, bring balsamic vinegar to boiling. Reduce heat to medium. Simmer, uncovered, about 20 minutes or until reduced to 1/3 cup. Let cool.

2. Arrange tomato slices on four salad plates. Sprinkle with salt and pepper. Drizzle with the olive oil. Drizzle the reduced balsamic vinegar over tomatoes. Sprinkle tomatoes with Pickled Red Onions and crumbled ricotta salata cheese. Top with basil leaves. Serve immediately. Makes 4 side-dish servings.

3. Pickled Red Onions: In a medium saucepan, cook 1 cup thin wedges red onion in lightly salted boiling water for 45 seconds; drain. In a medium bowl, combine the red onion; 1 cup cold water; 1 cup rice vinegar; 2 cloves garlic, halved; and 2 teaspoons cumin seeds. Cover and chill for 3 to 24 hours. Drain before using.