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Tomato Salad with  Basil and Mozzarella picture

Tomato Salad with Basil and Mozzarella

Tomato salads embody the essence of summer. Make this when tomatoes are at their sweetest, juiciest best. Top toasted bread slices with this salad and it becomes a classic bruschetta.

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3

Ingredients

  • 1 pint (about 2 cups) cherry or grape tomatoes
  • 4 ounces fresh mozzarella cheese stored in water (such as bocconcini)
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons balsamic vinegar
  • 1 tablespoon finely chopped fresh basil

Makes about 3 cups

  1. Cut the tomatoes in half horizontally.  (If large, cut each tomato into fourths.)
  2. Cut the mozzarella into cubes that are slightly smaller then the tomato halves.
  3. Combine all ingredients in a bowl and toss gently.  Add 1/2 teaspoon salt and 1/4 teaspoon black pepper.  Taste and add more seasonings as desired.
  4.  Serve immediately or put in the refrigerator to marinate for up to 8 hours.  Bring to room temperature before serving to enjoy the flavors at their fullest.

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