This is so easy it almost doesn’t deserve the title of recipe. It is best with tomatoes and basil from the garden, but I make it midwinter when I’m craving a spark of summer color and flavor.
Take a big bowl. Cut up tomatoes, tear up fresh mozzarella, shred some basil, drizzle some olive oil and sprinkle salt and pepper, mix it all up, and that is it! We serve it with crusty baguettes and olive oil for dipping. And be warned: some unscrupulous members of your family may try to pick out all the mozzarella and leave you with the basil and tomatoes.