“Italian Salad” (Tomato, basil, mozzarella)

The success of this recipe depends upon the quality of the ingredients. Choose the freshest, preferably local or vine-picked tomatoes you can find, high quality extra virgin olive oil (I prefer olive oil from Greece because I’m biased and it tastes like home),. and fresh mozzarella (that comes in its own water, buffalo mozzarella if you can find it for that authentic Italian flavor). I don’t list amounts, because everything is to taste. I personally use a lot of olive oil and sea salt with only a tiny splash of red wine vinegar. Combine all of these ingredients in a bowl and mix gently. If you leave out the vinegar you can use this as topping for bruschetta or mix it in with pasta for a fresh salsa.

Tomatoes, chopped in small pieces or halved if cherry sized
Fresh basil, chopped
Extra virgin olive oil
Sea salt
Fresh mozzarella, cut or torn into small bite sized pieces
Red wine vinegar

Enjoy the fresh taste of summer!