This weekend was an absolute blast. I spent all day Saturday surrounded by my favorite people. 

And we had some good food. 

Homemade ranch burgers and chicken sandwiches with a tomato mozzarella and basil salad, grilled yellow squash and zucchini and a fresh green salad. 

I want to focus on the tomato, mozzarella and basil salad for a minute. 

What an underrated creation. 

What you need: 

• One pack of cherry tomatoes
• Two packs of mini mozzarella balls
• Fresh basil, to taste
• Balsalmic vinegar 
• Good quality olive oil 
• Salt and pepper, to taste

Start by slicing the mozzarella and cherry tomatoes in half. Julienne the basil. I used about 10 smaller leaves of basil from my garden. 

Coat the mixture with Balsalmic vinegar and olive oil. Add salt and pepper to taste. Refrigerate for at least three or four hours so the flavors can meld. 

This salad is one of my favorites. Cool and fresh. The mozzarella takes on the flavors of the basil, oil and vinegar. The tomatoes add a sweetness. 

Just pure perfection. 

You absolutely must add this to your summer salad list.