My Lime Green Kitchen

Basil, Mozzarella & Tomato Salad

2 – 3 large tomatoes, peeled and chopped into bite size pieces
8 oz. fresh mozzarella, cut or torn into bite size pieces
black olives, pitted and drained (as many as you like)
red pepper flakes, as many as desired
sea salt
black pepper
1/4 c. fresh basil leaves, torn into large pieces (mainly to break the leaves so they release more flavor)
1/2 tsp. fresh oregano, chopped (or 1/4 tsp. dried)
1/2 c. olive oil
4 T. balsamic vinegar
2 – 3 cloves garlic, chopped

Mix the balsamic, olive oil and garlic. Set aside.

Place the tomatoes, black olives, mozzarella, basil leaves, red pepper flakes, oregano, salt and pepper in a bowl with a tight fitting lid.

Pour the vinaigrette mixture the salad. Stir well. Refrigerate several hours before serving. While it’s sitting in the fridge, stir every now and then. If the bowl doesn’t leak, just turn it upside down and then after a while, turn it right side up again.

This will keep for several days in the fridge but it is better the first or second day.

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