- 1 cup balsamic vinegar
- 2 tablespoons light brown sugar
- 1 pound tomatoes, cut up
- 1/4 cantaloupe, cut up
- 2 tablespoons olive oil
- 1/2 cup mint leaves
- kosher salt and black pepper
- In a small saucepan, let the vinegar and brown sugar simmer until reduced to ¼ cup, 15 to 20 minutes. Transfer to a small bowl and let cool.
- Divide the tomatoes and cantaloupe among plates. Dividing evenly, drizzle with the oil and balsamic syrup, sprinkle with the mint, and season with ¼ teaspoon each salt and pepper.