I always love the idea of Insalata Caprese (literally, the salad from Capri); I mean, what's better than fresh mozzarella, sweet vine-ripened tomatoes and fresh basil in the summertime? But sometimes, it can be a little bland. The classic recipe calls for just a drizzle of olive oil and sprinkling of salt and pepper to flavor the salad, so as not to mask the delicate flavor of the mozzarella, but I like to add more oomph. Here's how: I start by sprinkling the tomatoes with a pinch of sugar, which brings out their natural sweetness and restores them to their sun-ripened, fresh-picked best. (I know this seems like cheating but don't feel guilty -- even fancy restaurants do it.) Then, I drizzle a dark and syrupy balsamic glaze over top, along with a little olive oil, which not only looks gorgeous but also adds a pop of tangy-sweet flavor to every bite.
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