Tomato, cantaloupe, and mint salad recipe

Ingredients

• 1 cup balsamic vinegar
• 2 tablespoons light brown sugar
• 1 pound tomatoes, cut up
• ¼ cantaloupe, cut up
• 2 tablespoons olive oil
• ½ cup fresh mint leaves
• Kosher salt and black pepper

1. Simmer the vinegar and brown sugar in a small saucepan until reduced to ¼ cup; transfer to a small bowl and let cool.
2. Divide the tomatoes and cantaloupe among 4 plates. Drizzle with the oil and balsamic syrup, sprinkle with the mint, and season with ¼ teaspoon each salt and pepper.