Caprese 2.0

I can't seem to get enough tomatoes this summer. I just want them at every single meal. This salad was another take on a Caprese. The main elements are there, tomatoes, mozzarella, basil, olive oil, but I also added some extra oomph to it. Underneath is a bed of spinach and field greens tossed with basil, Italian parsley, olive oil and a lovely balsamic vinegar I bought recently. This new bottle of vinegar is much more fruity and stronger than my previous bottle. I like it but it is such a distinct taste that I need to make sure I don't use in any recipes that just call for vinegar. I also have to learn how to temper the flavor. Maybe with a little sugar. Hmmm, I think I will start experimenting. I think it would be great with some garlic though. I usually do the simplest vinaigrettes, just olive oil and vinegar mixed with salt and pepper. But more recently I have been adding shallots and dijon mustard. Perhaps I should be less lazy and do this more often!

To the salad I also added some sliced red onion for crunch and spice. I am not a huge fan of onions, but I like the essence of them. Often times I will make a salad with onions and simply not eat the actual pieces of it, the juices give me enough flavor. John and I sat on the couch and shared this large plate of goodness. Healthy, tons of flavor, I really can't ask for any more!