One of my favorite late summer foods is freshly picked, richly flavorful, no-kidding vine ripened tomatoes, which I usually get fresh from the field at Berberian’s Farm Stand in Northborough, MA. And one of my favorite ways to enjoy those tomatoes is in a fantastically flavorful and easy to make salad made with fresh basil (also from Berberian’s), mozzarella cheese, olive oil, a little salt, a good crunch of ground black pepper and, of course, a shot of balsamic vinegar.

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