In a sauce plan prepare the balsamic reduction by adding the vinegar and honey to the pan and heat until bubbling. Cook until reduced by half. Set aside to cool. I like to put mine directly into the refrigerator to cool as quickly as possible.
Carefully cut the top and bottom slices off the tomatoes.
Using a knife, core the tomatoes, removing the seeds and columella. This will leave a tall cynlindar shape.
This step is optional, but I prefer to salt (and pepper, too) the plate with pink himalayan salt, then place a serving (5 tomatoes) onto the plate. Salting the plate vs the tomatoes themselves, allows you to get salt on each bite as you cut into the salad.
Place a few of the buffalo mozzarella cheese cubes into the tomato, then garnish with some fresh basil.
Drizzle the balsamic reduction over the tomatoes and serve!