- Watermelon cubed **A good seedless watermelon is going to be key
- Cheese - They used feta, but I used gargonzola (like a stronger cheese)
- Balsamic reduction
- Basil - They used leaves that were cut up. For me, I find that basil goes bad before I can use all of a fresh bunch, so I tried chopped organic basil in a tube!
Balsamic reduction: Seriously easy guys. Get some balsamic vinegar, a good pot/saucepan, and a heat tolerant whisk (If you don't have one of these - go get one now! ha - a spoon will work just fine). Measure a cup of vinegar, dump it in the pan, and cook the hell out of it on high stirring constantly (or you can lower the heat to have it simmer, but you need to stir it frequently). I'd estimate it takes about 10 minutes, but whatever amount of vinegar you start with, you want it to pretty much reduce by half. It will continue to thicken as it cools. Voila! Balsamic reduction.
- Most recipes will say something about sugar. The vinegar actually sweetens as it reduces. Personally, it's sweet enough for me, so I don't add any.
- Uh, this kinda stinks. Turn on your overhead fan on your stove if you have one. Oh, and don't hover over the pan, otherwise you will end up wearing eau de balsamic vinegar. Nah, that has never happened to me or anything. I just heard about this tip from someone else. : )