Scale

an array of tomatoes – I used 2 truss (2 roma, a handful of colourful heirlooms, cherry and grape.)
1 ball of buffalo mozzarella or tub of boccocini
1 brown onion
2 tablespoons balsamic vinegar
1 tablespoon brown sugar or rice malt syrup
2 slices of bread (ripped into small chunks)
large handful of fresh basil
olive oil
salt and pepper

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On a baking tray, place your ripped bread and coat with olive oil and a sprinkle of salt. Place in the oven for 4-5 minutes on 180 deg cel (355 degrees Farenheit) and bake until crispy. Think croutons!
Slice brown onion and in a fry pan over medium heat, combine onion, balsamic vinegar and sugar until the onion cooks down and vinegar has caramelized.
Slice and dice your tomatoes – I chose to mix it up and chop them all different shapes and sized but all the same looks nice too.
On a large plate, combine the tomato, mozzarella, chopped basil and caramelized onion.
Top with the crunchy croutons, drizzle with a good quality extra virgin olive oil, salt and pepper and enjoy.