Strawberry Caprese Salad

I clearly forgot to take a picture of this salad before we began eating it on Father's Day. This is a light recipe that works well as an appetizer or side. I served it without the balsamic topping, but I imagine it will be even better next time when I remember to put it on! With this season's fresh strawberries and tomatoes, this is a must try recipe for an upcoming barbeque. It was easy to double this recipe, and I made an extra small batch for lunch one day with some leftovers. This is a recipe from Pink Parsley.

You will need:
*1 cup halved grape tomatoes
*1/4 teaspoon kosher salt
*pinch of sugar
*1/2 cup balsamic vinegar
*1 tablespoon olive oil
*1 tablespoon honey
*squeeze of fresh lemon juice
*1 cup hulled and quartered strawberries
*1/2 cup diced fresh mozzarella
*4-5 basil leaves, sliced into ribbons

1. Gently mix the tomatoes with the salt and sugar in a colander; let the tomato mixture sit and drain for 10-15 minutes to remove excess water.

2. Meanwhile, bring the vinegar to a boil in a small saucepan.  Cook until it is thick and syrupy, about 5-10 minutes, when only a few tablespoons remain.  Remove from heat and pour into a small bowl to cool.

3. In a medium bowl, whisk together the olive oil, honey, and lemon juice. Add a pinch of salt. Add the tomatoes, strawberries, mozzarella, and basil to the bowl and mix.  '

4. Before serving, drizzle with some of the balsamic vinegar. (A little goes a long way!)