20 oz. grape or cherry tomatoes halved or quartered
8 ounces fresh mozzarella cheese, cubed
1 cup fresh basil leaves (about 50 leaves), torn
4 tablespoons extra virgin olive oil
2 tablespoon balsamic vinegar (or balsamic glaze)
sea salt, to taste
In a medium bowl, toss together the cut-up tomatoes, mozzarella, and basil leaves.
Add olive oil to bowl, and lightly toss together.
Drizzle the balsamic vinegar over the top of salad.
Sprinkle salt as desired
*Add more olive oil or balsamic vinegar if desired for taste.