Even now, I find it hard to take our ripened tomatoes inside for washing without eating them first. So the other day, I was particularly proud of my self control when I not only washed my tomatoes but turned them into delicious little Caprese salad  bites.
To make them, I started with tiny garden tomatoes (they came off a volunteer plant, so I'm guessing they're some sort of mixed breed), but you could use with halved grape tomatoes.
Put them in a bowl, stack them with small pieces of mozzarella cheese and then top with basil leaves. I used globe basil , because the leaves were the perfect miniature size to complement my tiny tomato slices. You could also cut or tear larger basil pieces to a size that works.
To hold my tiny Caprese stacks together, I stuck a toothpick in each, but you could also just layer these ingredients like a more traditional Caprese salad. Then I drizzled balsamic vinegar over the stacks, and let them marinate as long as they could. In a perfect world, I would've let them sit for an hour at least, but I only lasted 20 minutes before I ate them.
If you have better self-control than me, and a large supply of small tomatoes, this would make a great appetizer at a barbecue or even just a refreshing summer snack. There's something about this particular combination of flavors that tastes like pure summer.
(Forgive the terrible cell phone photo - I forgot my camera at work.)