1 1/2 to 2 lbs vine ripened tomatoes (I use red, yellow and heirloom
tomatoes mixed. In fact, I use whatever tomatoes look best on the
day I shop)
1/4 cup fresh basil leaves, wash well and cut into a fine chiffonade
1 TBSP fresh marjoram leaves, chopped
8 oz mozzarella cheese (cubed or use pearls)
salt and freshly-ground black pepper to taste
2 cups (3/4-inch cubes) good-quality Sourdough baguette or other bread
with a good solid crust
1 to 2 TBSP red wine vinegar
1 to 2 garlic cloves, minced
1/2 cup extra-virgin olive oil
In a bowl whisk together wine vinegar, garlic, and olive oil until emulsified or well blended.
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