light brown sugar
tomatoes, cut up
cantaloupe, cut up
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.