Tonight I am making a gilled chicken caprese recipe. I am substituting burrata for the mozzarella since that was available at the market and I will roast the red cherry tomatoes in the oven because I could not find any on the vine (at 400 F for 20 minutes). I am making the basil oil and pickles ahead and I am pre-marinating the chicken to speed up dinner cooking time. I cannot find white balsamic vinegar so I am using apple cider vinegar. Any type would do including distilled white vinegar which is a supermarket staple. https://www.foodandwine.com/grilled-chicken-caprese-salad-7563387
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