Wash blueberries and cherry tomatoes and drain well in a colander. Half cherry tomatoes and toss in a serving bowl with the blueberries, set aside. Slice mozarella into 1/4" cubes and toss with cherry tomatoes and blueberries. Tear fresh basil over top. Drizzle Basil EVOO and 25 Star Balsamic over salad. Season with Cyprus Flake Sea Salt and freshly ground black pepper and serve immediately.
Preheat the oven to 200 degrees. Following the product instructions, pop the popcorn. When cool enough to handle, remove and discard any un-popped kernels. In a large saucepan, combine the butter, brown sugar, salt, 25 Star Balsamic Vinegar and syrup. Bring to a boil and stir until all ingredients are combined. Remove from the heat and stir in the baking soda (the mixture will foam up.)
Pour the mixture over the popcorn and toss to coat. Spread the popcorn mixture evenly onto a baking pan and cook for 1 hour, stirring every 15 minutes. Spread onto wax paper to dry.
Adapted from Sauce Magazine.
Heat grill to medium-high. Drizzle peaches with olive oil and grill, cut sides down. Pull them of once they are juicy and charred, about 2 to 4 minutes. Remove with a spatula. Serve over vanilla ice cream and drizzle with your favorite Balsamic Vinegar. Serve with mint.