Wash and dry the tomatoes. Arrange them in a circle on a large serving plate or round platter. Drain the mozzarella balls and arrange between the tomatoes.
Drizzle with Fresh Harvest Tuscan olive oil and season with the Italian herbs.
Garnish with fresh basil (roll several of the basil leaves and cut “Chiffonade style” and sprinkle on top of the salad.)
For the balsamic reduction:
Heat the balsamic in a nonstick saucepan on medium heat to a light boil, stirring frequently. Reduce heat and continue to cook until reduced by ½ of the original. The balsamic should be thick but pourable. If you reduce too much, whisk in more balsamic to thin. Cool before serving. Serve in a dipping dish as shown in the picture or drizzle over the wreath.