This salad it is best made with garden-fresh, ripe ingredients. The riper the tomatoes, the better; and only fresh basil leaves will do.
Ingredients for 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

Ingredients for Salad:
3 garlic cloves, finely minced
1/2 lb small mozzarella balls (Bocconcini)
5 ripe giant tomatoes, cut into 1" thick wedges

Slice tomatoes into wedges. Drain mozzarella balls (they are normally packaged in a brine). 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). Put in blender and pulse briefly.
Pour vinaigrette over tomatoes, cheese 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.

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