Caprese Salad

So easy and perfect for summer I couldn't pass up the opportunity to make this for Trashy Book Club tonight. Courtesy of one of my favorite food network chefs, Tyler Florence.

Caprese Salad

2 vine-ripened tomatoes

1/2 pint cherry tomatoes

1/2 bunch fresh basil, leaves hand torn

3 tablespoons extra-virgin olive oil

Sea salt and freshly ground black pepper

3 balls buffalo mozzarella

Directions

Cut the large tomatoes into 6 or 8 wedges and the cherry tomatoes in half and put them into a bowl. Add the basil leaves, olive oil, and salt and pepper, to taste. With your hand, gently mix everything together and squeeze the tomatoes a bit to release some of their juices. Cut the mozzarella into bite sized chunks and add them to the tomatoes. Gently toss to blend everything together and serve immediately.