This is one of those recipes that was created because I wanted to make a caprese salad but didn't have all of the ingredients on hand. So I looked around the kitchen and my herb garden and voila! this salad was born. I like to make it with golden balsamic vinegar, because it has a mild flavor, but I've made it with every other type of vinegar, from red wine to Champagne. I've also made this salad with cherry tomatoes for large groups but it's best with wedges of heirloom tomatoes. And any leftovers taste fantastic tossed with freshly cooked pasta still warm. The pasta soaks up the tomato juices and it's too delicious to describe!

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