Tomato and Bocconcini Caprese

• 1 vine-ripened red tomato
• 1 yellow tomato
• 1/4 cup currant tomatoes (or cherry tomatoes cut in half)
• 1 cup small fresh mozzarella balls (bocconcini)
• 3 tablespoons extra-virgin olive oil, cold
• 1/4 cup loosely packed baby basil
• Kosher salt and freshly ground black pepper

1. Cut the red and yellow tomatoes into quarters, and using a paring knife cut the skin away.
2. Cut the quarters into 1-inch pieces.
3. Scatter the cut tomatoes and currant tomatoes over a platter.
4. Distribute the mozzarella balls between the tomato pieces.
5. Drizzle with olive oil.
6. Sprinkle with basil and season with salt and pepper.

tomato, tomato, currant tomatoes, mozzarella, extravirgin olive oil, baby basil, kosher salt

Taken from www.foodnetwork.com/recipes/geoffrey-zakarian/tomato-and-bocconcini-caprese.html (may not work)