Caprayze ... too much?

I am crazy for caprese. I love the freshness and I especially love any excuse to eat a ball of burrata. This looks like a massive amount because I was going to a BBQ that ended up serving mexican food, but that's OK. We ate it anyway and it was delicious.

Just line up slices of heirloom tomatoes, burrata and/or fresh mozzarella, and chopped basil. I added salt and pepper across the top, then drizzled black truffle oil.

As an accoutrement, I reduced 1 cup of balsamic vinegar with 1 TBSP of sugar, and drizzled it on the dish right before it was served. Don't do it any earlier or it just gets muddy.