In a small jar, combine ¼ cup of extra virgin olive oil, 2 tablespoons of balsamic vinegar, and a pinch of sea salt. Secure the lid and shake for about 15 seconds until emulsified.

Rinse 1 pound of ripe tomatoes under cold water, slice cherry tomatoes in half or chop larger varieties and place in a mixing bowl. Add 8 ounces of fresh mozzarella balls.

Drizzle the dressing over the salad ingredients and gently toss to combine for about 30 seconds without breaking the cheese.

Cover with plastic wrap and refrigerate for 15 minutes to allow flavors to meld. Serve close to room temperature for the best experience.