Fresh Mozzarella, Tomato, Basil Salad

1 quart container small fresh mozzarella balls, cut in half
15 - 20 medium vine ripened tomatoes, chopped*
2-3 T basil chiffonade
2 T sugar
1 T fresh ground pepper**
4 t salt**
2 T oil (I use canola, you can use what ever you like)**
1 c. balsamic vinegar**

*NOTE - you should have about a 2-1 ratio of tomatoes to cheese

**NOTE - amounts are approximate, experiment & find the quantities that give you the flavor you want

  1. Combine tomatoes & sugar in Tupperware bowl, let sit while chopping rest of ingredients. This will draw some of the juice out of the tomatoes & add a sweetness to the salad.
  2. Add halved mozzarella balls, basil, salt, pepper, oil & vinegar to tomatoes & mix gently.
  3. At this point, the liquid should go at least halfway up the side of the bowl, but should not cover the ingredients completely.
  4. Cover & chill for 2-4 hours. The liquid should be nearly up to the top of the bowl.
  5. Check seasoning, adjust as necessary.

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