Cherry Tomato Salad Sandwich

• 1 heaping cup of cherry tomatoes (mixed varieties and colors if possible)
• salt + freshly ground black pepper
• 2 tablespoons finely diced cucumber
• 2 tablespoons finely diced pitted black olives (I like nicoise or kalamata)
• 2 tablespoons finely diced fresh mozzarella
• 5 large basil leaves
• 2 T extra virgin olive oil
• 1 tsp sherry vinegar
• baguette or crusty rolls, for serving

1. Cut the cherry tomatoes in halves or quarters, depending on size, and put them into a salad bowl. Season with salt and freshly ground black pepper to taste.
2. Finely dice your cucumber, olives, and mozzarella and add them to the cherry tomatoes. Cut a chiffonade of basil by stacking the leaves, rolling them into a cigar shape, and cutting them crosswise into very thin ribbons. Add the basil to the salad. Gently fold in the extra virgin olive oil and sherry vinegar. Season to taste with salt and pepper.
3. Split the rolls or baguette lengthwise. Tear out a little of the bread from the bottom half of each roll or baguette, then spoon tomato salad and its juices onto the bottom half. Replace top half and press lightly. Note: I split the baguette like a book for the picture above, but this makes for a messier eating experience.
4. (Note: David Tanis suggests covering the sandwiches at this point with a clean kitchen towel and waiting an hour or so to let the flavors mingle and the bread fully soak up the vinaigrette. I didn't have the patience to wait it out - and the sandwich didn't suffer in any way - but by all means follow this step if you'd like.)

tomatoes, salt , cucumber, black olives, fresh mozzarella, basil, t, sherry vinegar, crusty rolls

Taken from food52.com/recipes/13968-cherry-tomato-salad-sandwich (may not work)