- 2 pints of cherry tomatoes (sliced or whole)
- ½ cup fresh basil leaves
- 8 ounces of small, fresh, lightly-salted mozzarella balls
- 3 tablespoons Extra Virgin Olive Oil
- 4 teaspoons balsamic vinegar
- Kosher or Sea Salt
Combine tomatoes and mozzarella into a large bowl, slice into smaller pieces of desired. Add basil leaves and mix gently while adding olive oil and vinegar. Salt to taste and refrigerate until serving.