Caprese Salad with Grape Tomatoes

4 to 5 Cups Grape or Cherry Tomatoes	1 Tablespoon Balsamic Vinegar
1 Pound Pearl-Sized Mozzarella Balls	- Or Red Wine Vinegar
1/4 Cup Extra Virgin, First Pressed Olive Oil	Sea Salt, To Taste
10 to 15 Large Fresh Basil Leaves, Chopped	Pepper, To Taste

Toss together tomatoes, mozzarella, olive oil, vinegar, and basil. Season to taste with salt and pepper. Serve with fresh, crusty Italian Bread.

2016 Recipe - April Ferre - Adapted from "La Bella Vira Cucina," www.italianbellavita.com

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"My first harvest from my garden in my new house yielded a plethora of cherry tomatoes, so I was looking for recipes to use them up.  So of course, caprese salad was a must." - April Ferre

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