| | Directions | | In a large bowl, combine the tomatoes, cheese, onion, oil, vinegar, basil, and salt and pepper to taste. Toss and chill for 1 hour. Serve on large platter. NOTE: This salad really benefits from quality ingredients! I've usually made it with heirloom tomatoes from our garden, whole milk fresh mozzarella, quality olive oil and balsamic vinegar, and fresh basil, also from the garden. It is AMAZINGLY good then! |
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| Ingredients | | - |  | 4 ripe tomatoes, cut into wedges |
| - | | 14 ounces fresh mozzarella, diced |
| - | | 1 red onion, sliced, optional |
| - | | 1/3 cup extra-virgin olive oil |
| - | | 1/3 cup Balsamic vinegar |
| - | | 1/4 cup chopped fresh basil |
| - | | salt & pepper to taste |
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