Caprese Salad

I had seen caprese salad on TV, but was instroduced to its sexy seductive flavors this past year on Valnetine's Day, when Eric and I went out to an Italian Bakery to eat. What was plated for us was the most simple and divine of dishes. Simply put it is tomatoes, mozzerella cheese, basil and olive oil; however when it is all put together and allowed to marinate, when eaten it is genius on a plate. I made a version last night that combines all these memories and ingredients and feeds more than 1-2 people.

1 16 oz log of mozzerella cheese (label should read fresh and it is found in the deli department with the cheeses from all over the world), sliced and cubed into 1/4" squares
3-4 roma tomatoes, diced to the same size as the cheese
Olive oil
garlic
crushed basil herb mix in tube
balsamic vinegar
salt and pepper

Place cheese and tomatoes in a bowl. Top with the basil mix (2-3 TBSLSPs), and garlic. Pour about 2-3 TBSLPs of the olive oil and vinegar, season, mix and let set 15-20 minutes minimum in fridge. Serves 4-6 people.

*side note: this salad can easily have 1/2 C black olives and chopped mushrooms added to it and be served over lettuce leaves. it would then feed about 2 more people.