This is the second caprese salad I've posted this summer (because I really, really love it!) The first one was a layered caprese salad for a group with balsamic reduction, and this is an easy-peasy chopped caprese salad with a splash of straight-up vinegar instead of a reduction. I made it for lunch yesterday to use up some fresh mozzarella and it was perfect.

Ingredients:
1/2 cup fresh mozzarella, cubed (about half a standard ball of fresh mozzarella from a grocery store)
10-12 grape tomatoes
a sprig of fresh basil (about five medium leaves, or more to taste)
salt and pepper
2 teaspoons balsamic vinegar

Directions:
1. Place the cubed mozzarella in a bowl and grind some fresh pepper on top.
2. Cut the grape tomatoes in half and sprinkle with a little salt before mixing them with the cheese.
3. Rip or cut the basil leaves into smaller pieces and add to the bowl.
4. Push the basil, tomatoes and basil mixture to one side and splash the vinegar in the bottom of the bowl. (Don't pour it on top-- straight balsamic is pretty intense, and putting it in the bottom of the bowl makes it so you can choose how much to put on each bite.)
5. Eat and enjoy! I do my best to get a little tomato, basil and cheese on each forkful, plus a tiny dab of vinegar, for the best taste. Delicious!