2 lb. (4 to 5 cups) small tomatoes (cherry, grape, or slightly larger)
8-oz. fresh mozzarella, cut into ½-inch cubes
¼ c. extra-virgin olive oil
1 tbsp. balsamic vinegar
fresh basil leaves, to taste (about 15 to 20, depending on size)
Sea salt or kosher salt
Freshly ground black pepper
Instructions
Slice all of the tomatoes in half and place in a large bowl. Add cubed mozzarella, olive oil, and vinegar. Add basil, tearing larger leaves if needed. Add salt and pepper to taste and toss.
Serve immediately.
Recipe by Not Just Sunday Dinner at https://notjustsundaydinner.com/small-tomato-cherry-grape-etc-caprese-salad/