Tomato Mozzarella Salad

This is simple and wonderful. The key is great tomatoes and mozzarella, and a little trick I learned from Alice Waters' The Art of Simple Food.

Tomato Mozzarella Salad
Serves 4-6

2 pints cherry or grape tomatoes (super fresh - I used homegrown)
2 ounces fresh mozzarella - firm enough to cut, but not that rubbery Precious
stuff that they shred for pizza
10 large basil leaves
1 Tablespoon good balsamic vinegar
3 Tablespoons good, fruity olive oil
fine sea salt
freshly ground black pepper

1. Wash the tomatoes well in cold water. Pat dry with towels.
   
2. Dice the mozzarella into a small dice. Combine the tomatoes and mozzarella in a medium non-metallic bowl.
   
3. Stack the basil leaves and roll them into a cigar. Cut across the cigar in very fine strips. (This is called chiffonade). Cut vertically across the chiffonade so you have small strips.
   
4. Toss the basil into the tomatoes and mozzarella.
   
5. Put the balsamic vinegar into a small bowl. Dissolve sea salt into the vinegar by stirring it well, a little bit at a time, tasting as you go. The vinegar is ready when it seems a little brighter and mellower, but before it tastes salty. If you taste salt, add a little vinegar. I used about 1/4 teaspoon, but it will vary based on the salt and the vinegar.
   
6. Slowly whisk the oil into the vinegar, pouring slowly and steadily.
   
7. Toss the dressing with the tomato mixture. Add freshly ground pepper to taste. This can stand for a while - the flavors marinate into the mozzarella - but do not refrigerate it.

With fresh bread, this is a great dinner. Alone, it's a wonderful appetizer or side dish.