Tomato Mozzarella Salad

So I went to a Farmer's Market and bought myself some really beautiful organic basil.  When I gave that basil a whiff, I knew exactly what to make with it in this summer heat.  This is a really super simple salad and you can change the ingredients/proportions as to what you like but here's the version I enjoy!  

Tools needed:

• Cutting board
• Knife
• Salad bowl
• Measuring spoons

Ingredients:

• 2 cups baby tomatoes
• 1 cup of cubed fresh mozzarella
• 6-8 leaves of fresh basil
• Freshly ground pepper and salt to taste
• 2-3 tablespoons extra virgin olive oil
• 2-3 tablespoons of balsamic vinegar or lemon juice

Directions:
1.  Wash baby tomatoes and cut in half or if they're really small, leave as is.  Place into salad bowl.


2.  Cube the mozzarella to bite size pieces.  Place into salad bowl.

3.  Cut basil into really thin strips - I like pile all of my basil on top of another with the largest leaf on the top, roll it up and then cut it into thin strips.  Place into bowl.


4.  Drizzle with olive oil and either balsamic vinegar or lemon juice.  


5.  Season with salt and pepper to your taste.  Toss to ensure all of the ingredients are mixed thoroughly.


6.  Refrigerate for 30 min to an hour to let the flavors come together and remove from fridge right before serving.


7.  Eat and enjoy!