Ingredients
4 medium tomatoes (or 2 pints cherry tomatoes)
½ pound mozzarella or scamorza cheese
2 tbsp balsamic vinegar
1 bunch basil
1 tsp salt
Instructions
Dice tomatoes and cheese so that they are equal in size (about ½ in square). Chiffonade basil (stack several leaves, roll leaves tightly from the base to the tip, and slice the roll into rounds). Add tomatoes, basil, and cheese to a bowl, mix gently, then sprinkle salt and drizzle balsamic on top. Serve on small slices of toasted bread for a simple bruschetta, or add to lettuce and other veggies for a salad.
