Without naming names, I'll share photos of the salads we had. This one was actually one of the more basic ones. Store bought mozzarella, pretty unripe tomatoes and the balsamic was a glaze, not a high quality balsamic vinegar or a reduction. The glazes are made with corn syrup which is totally over powering and makes it have a sickeningly sweet flavor. The olive oil, however, was a wonderful, fruity olive oil which was the best we had. And the delicate basil leaves were lovely.
This final photo is of a caprese I made last summer using fresh tomatoes from the farm and fresh basil from our garden. It was delicious, beautiful and took advantage of the delicate fresh mozzarella I made. And you will notice the balsamic on top was not a syrupy glaze, but rather a delicate drizzle of a reduction I made. Just the way I like it.