One of those things tomato growers run into mid to late season is what to do with all those darn tomatoes. In between canning tomatoes, spaghetti sauce, ketchup, etc take some time to actually eat some of those fresh tomatoes in delicious summer recipes. Here is one of my favorites because it is extremely easy, impressive to look at and very tasty.
2 cups cherry tomatoes or 4 large tomatoes
1 pound mozzarella
1 bunch fresh basil leaves
Salt & Pepper
Olive oil to drizzle
Slice the cherry tomatoes in half, or cut tomatoes into small pieces. Sprinkle the tomatoes with salt and fresh pepper. Remove basil leaves from stem by turning it upside down and sliding your fingers down the stem in a zipper-like motion. If you have large basil leaves cut them into small pieces. Cut mozzarella into small cubes. Combine ingredients, drizzle liberally with olive oil and toss. Serve with sliced French bread.