If you haven't noticed, I'm going to stretch the definition of "condiment" a little with this series. I love balsamic vinegar. This should not be confused with my love for balsamic vinaigrette, especially the kind made at little, family-run Italian restaurants. I'm talking pure brown goodness on some fresh Roma tomatoes, fresh mozzarella cheese and lightly toasted bread. I like it drizzled on grilled veggies, mixed into hamburgers and as a marinade for chicken. There are only a few recipes where Sara willingly lets me use balsamic vinegar, so I have to sneak it in whenever I can. For example, our favorite summer appetizer, grilled summer squash and zuchini, is even a little better, in my opinion, with some balsamic vinegar sparingly drizzled on just before it hits the grill. Another favorite appetizer, mini caprese baguettes - tiny slicse of French bread with a slice of fresh tomato and a thick slice of fresh mozzarella - is just that much better with a few drops of balsamic vinegar.
Sara disagrees, but I will forgive her. Just as she forgives me when I sneak it into a recipe.
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