A wonderful side dish with grilled chicken or fish, this salad serves 2, and easily can be doubled.
4 tsp extra virgin olive oil
1 pint cherry tomatoes, a mix of varieties if possible
12 black olives, halved
3-4 large basil leaves, roughly torn
1/4 cup diced fresh mozzarella, at room temperature
1-1/2 tsp balsamic vinegar
Sea salt and fresh black pepper, to taste
In a medium-size nonstick frying pan, heat the oil over low heat. Add the tomatoes and cook, shaking the pan occasionally to toss the tomatoes, for 10 minutes or until the tomatoes have softened and begun to crack.
Pour the tomatoes and the oil into a mixing bowl, and add the remaining ingredients. Toss gently, and serve warm, at room temperature, or cold.