1 1/2 cup red cherry tomatoes, sliced in half
1 1/2 cup yellow cherry tomatoes, sliced in half
2 tablespoons extra vigin olive oil (EVOO), approximately
10 large leaves fresh basil from my garden, chiffonade (stack leaves, roll tightly and slice thin)
balsamic vinegar, use really good balsamic if you have it
fresh group pepper and salt, to taste
Slice tomatoes in half and slice mozzarella into chunks. Place in small bowl. Drizzle with EVOO, add basil and toss, gently. Place arugula on plate and then place a small mound of salad on top. Drizzle with balsamic vinegar, season with fresh ground salt and pepper and enjoy! This is great with warm fresh bread!