Sungold Tomato Salad

• 1/2 bunches Basil
• 1/2 quarts Cherry/grape Tomatoes
• 1 package Fresh Mozzarella Cheese
• 2 Tablespoons Balsamic Vinegar
• 1 Tablespoon Olive Oil
• Salt And Pepper, to taste

1. Cut the tomatoes in half and place in a serving bowl.
2. Cut the basil into thin strips, or tear into small pieces (strips are a bit better). You should end up with a nice-sized handful of basil.
3. Cut the mozzarella into small cubes.
4. Toss everything with the balsamic vinegar and olive oil.
5. Add salt and pepper to taste, a half teaspoon of salt and a few grinds of fresh pepper should suffice. The dish will get saltier as it sits, so use care.
6. Ideally the dish should sit for 15-30 minutes before serving, but I think it tastes great right away. If you are preparing this in advance, don't combine the ingredients until shortly before serving.
7. Enjoy! Definitely one of our summer favorites, we eat it almost every day when the tomatoes are in season.

bunches basil, tomatoes, mozzarella cheese, balsamic vinegar, olive oil, salt

Taken from tastykitchen.com/recipes/sidedishes/sungold-tomato-salad/ (may not work)