tomatoe salad

Ingredients:
Vinaigrette:
1/3 cup extra virgin olive oil
3-4 tablespoons balsamic vinegar
1 tablespoon fresh basil, chopped
1/2 teaspoon fresh oregano, or 1/4 teaspoon dry
1/4 teaspoon sea salt
pinch of red pepper flakes
3 garlic cloves, finely minced

Salad:
2 tablespoons pitted black oil cure olive,
chopped 1/2 lb small mozzarella balls (Bocconcini)
5 ripe tomatoes, cut into 1" thick wedges

Method:
Allow the minced garlic to stand in the vinegar for 10-15 minutes before preparing recipe. This will help remove the "bite" from the garlic and mellow it. Meanwhile, slice tomatoes into wedges. Drain mozzarella balls (they are normally packaged in a brine). Remove pits from black olives and coarsely chop. Set these ingredients aside in a salad bowl. Combine vinaigrette ingredients in a cruet or in a blender with the garlic and vinegar from above. Use 4 tablespoons vinegar if you like a tangy salad (3 tablespoons if you don't). You can use all balsamic vinegar, or if you prefer a milder dressing, use half balsamic and half red wine or Chianti vinegar. No mincing or chopping is required if a blender is used - pulse briefly. Pour vinaigrette over tomatoes, cheese and olives; stir to coat. Do not add too much dressing - just enough. Can be served with peeled, sliced cucumbers (1/4" coins or 1/2" cubes), if desired. Season to taste with freshly grated black pepper (and salt, if needed) and serve, optionally, on a bed of radicchio or escarole hearts.