BALSAMIC REDUCTION: In a small saucepan, add balsamic vinegar. Heat on medium low for 8 to 12 minutes. This can reduce quickly, so stir occasionally until the mixture begins to thicken. Remove from heat and let cool. It will continue to thicken as it cools. This can be made a day ahead of time.
CAPRESE SALAD RECIPE: In a large mixing bowl, add cut-up strawberries, chopped tomatoes, chopped mozzarella cheese, cut-up avocado, and fresh basil. Stir to mix well.
Drizzle with olive oil and season with salt and pepper. Mix well again until all ingredients are covered.
Place into a serving bowl and drizzle with the balsamic reduction on top. If serving to a large crowd, you can mix it in, but note that balsamic can make the salad brown. It’s better served as a topping per bowl.
Serve this recipe immediately. It will keep in the fridge for about 2 days, but the avocado will brown.