During the summer months when I have basil and tomatoes at their best, this is happy food for me. I can eat this for any meal of the day and be satisfied. As a “skeleton recipe”, there is a lot of wiggle room when it comes to measurements and ingredients, so relax and enjoy!
perfectly ripe tomatoes, diced
fresh basil, cut in ribbons
a clove or two of fresh garlic, minced
a handful or so of cubed mozzarella, fresh or cured
salt and pepper to taste
a drizzle of olive oil
a splash of vinegar (apple cider, balsamic or whatever you have is fine)
Mix and serve at room temperature for best flavor. Then, enjoy the leftover later over toasted crusty bread. Mmmmm!