- 3 medium tomatoes
- 1⁄2 lb fresh mozzarella cheese (if all you can find is the tub, make sure to pat it real dry)
- 1⁄2 cup torn basil leaves
- 3 tablespoons olive oil
- 4 teaspoons balsamic vinegar
- kosher salt or sea salt, to taste
- Cut up the tomatoes and mozzarella into large cubes.
- Add basil leaves and drizzle w/ vinegar and olive oil.
- Stir lightly.
- Sprinkle with a little salt.
- Chill at least one hour.
- Store in refrigerator.