Serves 4

4-5 Village Farms Tomatoes on-the-vine 8 oz. Whole Milk Mozzarella (also might be called Mozzarella in water)
handful of fresh basil leaves
Extra virgin olive oil
sea salt or kosher salt to taste
fresh-cracked black pepper to taste

Cut tomatoes into quarters or eighths (quarter, then halve), depending on size, and place in a bowl. If your mozzarella is in a single ball, cut into pieces that match the size of the tomato pieces. Add mozzarella to the bowl. If you have small balls of Mozzarella (like from the olive bar at the grocery store), just toss into the bowl. Drizzle a few tablespoons of olive oil onto the tomatoes and mozzarella. Season to taste with salt and pepper. Toss to distribute. Stack up basil leaves, roll the stack lengthwise into a tube, and slice on the diagonal (chiffonade cut). Make several stacks if you need to. Sprinkle chiffonade basil on top and serve.