Last weekend I went to the Union Square Greenmarket and picked up some colorful cherry and grape tomatoes. I just love the different color variations of fresh summer tomatoes. They were definitely overpriced (at $5.00 a pint) but clearly worth it, ever since I saw Bon Appetit’s recipe for this sliced tomato salad. Later that night I chopped up the tomatoes into quarters and halves, cut up some fresh basil, and added some mozzarella. I tossed the mixture with olive oil, salt, pepper, and a dash of balsamic. Result = heaven.