• Dice tomatoes until you have enough for 6 cups (the amount of tomatoes used will vary depending on the variety of tomato used). You can dice the tomatoes as large or small as you like.
• Place the diced tomatoes in a large serving bowl.

For The Dressing:

• Mince 2 cloves of garlic.
• In a small bowl, combine 4 Tbsp. olive oil, 2 Tbsp. red wine vinegar, 2 tsp. Dijon mustard, ½ tsp. Italian seasoning, and ½ tsp. each of kosher salt and pepper. Stir until completely combined using a small whisk or fork (alternately, you can combine these ingredients in a small mason jar, cover with a lid, and shake until combined).
• Pour the dressing over the diced tomatoes and stir until completely combined.
• Cut 1 8 oz. package of marinated mozzarella balls (or ball of fresh mozzarella or any type of cheese you like) into pieces and add them to the salad. Stir until completely combined.
• Mince ⅓ cup of fresh basil. Add to the salad and stir until combined.
• Place the salad in the fridge and marinate for 1-2 hours before serving.
• To Serve: Serve with a slotted spoon so that the juices remain in the bowl. Add a sprinkle of salt and pepper over the salad before serving.