Add balsamic vinegar and honey to a medium pot. Bring to a boil over high heat, stirring constantly. Reduce heat to low and simmer until reduced to 1/3 cup, about 10 minutes. {My reduction was still on the runny side but tasted great.}

While balsamic reduction simmers, rinse the strawberries. Remove leaves and quarter the strawberries. Cut mozzarella into 1/2" pieces, about the same size or slightly smaller than your strawberry pieces. Stack the basil leaves on top of each other, roll the leaves longways, and slice the roll into pieces - giving you chiffonade cut basil (long strips).

Gently toss the strawberries, mozzarella, and basil in a bowl. Portion salad and drizzle with reduced balsamic for serving.