Tomato And Mozzarella Salad

Summer has arrived and it just screams to me TOMATOES!!!  Since I can remember there has always been a tomato plant or 6 in my backyard.  If you don't have space, head down to your local farmers market and pick up the next best thing.  This is one of my favorite ways to eat the smaller tomatoes.  

Vinaigrette:
1/8 c White Balsamic Vinegar 
2 Tbsp Fresh Chopped Basil
1/2 tsp Honey
1/4 c Extra Virgin Olive Oil
Kosher Salt
​Fresh Ground Pepper

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Salad:
8 oz Ciliegine or Pearls Fresh Mozzarella
1 lb Heirloom Small Tomatoes (Cherry, Grape, Yellow, Red, Purple... get a good mix)
2 Tbsp Finely Chopped Basil
Kosher Salt
Fresh Ground Pepper

In a medium size bowl combine the white balsamic vinegar, honey, a few large pinches of kosher salt and some fresh ground pepper.  Whisk to combine everything.  Slowly add the olive oil, whisking the entire time.  Add the basil and give the dressing a taste.  Add salt and pepper if needed.  

Drain the water from the Ciliegine or Pearls mozzarella balls and let them dry a little bit.  Pour the vinaigrette over the mozzarella balls and refrigerate for at least 4 hours. Over night is better.

About an hour or two before you are going to serve the salad, quarter the mini tomatoes.  Place them in a medium large bowl.  Add the mozzarella balls and the vinaigrette.  Stir to combine.  If needed season with additional salt and pepper.  Right before serving top with the finely chopped basil.

Serves 4 - 6 people