Kickass Tomato, Mozzerella, and Basil Bruschetta

So on my way home from work this morning, I ran by the grocery. Just hoping to pick up some last minute things for our little mini-get-away in Orlando this weekend (so EXCITED!).

Don't know why but something has just had me craving some sweet barely ripe tomatoes and balsamic. Perfect excuse to make an old standby that my Grandma Rose use to make me as a kid.

Weird quirk about me, HATE oily things. I don't use olive oil. Suit yourself. I'd drizzle on top right before serving if you'd like to use some so it doesn't keep the vinegar from marinating into your tomatoes. Use good quality though. Don't skimp and use vegetable or canola oil, go olive and go extra virgin.

This really is so easy and so versatile so play around with it. Here's the basics:
**Some tomatoes - any kind you'd like, just not green ones for this recipe (love the orange onw from the flea market- low acid and yummy). The store had some pretty red ones on the vine so I plucked three. (i'd say go one tomato a person/ serving)
**Basil - yes, I broke down and paid 3 BUCKS for a pack of fresh cut leaves but totally worth it. Just cannot use dried here, not the same. Trust me.
**Cheese - I like wet mozzerella, well, LOVE... but I had some half block of mozzerella from a sale at Aldi in the fridge at home so I just used it. I do suggest mozzerella. You can try provolone or whatever you'd like though. Goat cheese also would work.
**Balsamic - Not a pre-mixed dressing. Get yourself a good bottle of sweet, thick balsamic. Don't want to spend 10 bucks, reduce it down on low for 30minutes on the stovetop and save extra, it keeps well in the fridge!
**Italian seasoning packet - One day, I will crack the recipe to my favorite seasoning mix. Italian 4seasons 4pk's have gone up enormously in price but I found Aldi's brand for 69 cents a pack to work just as well and only needed half a pack for my 3 tomatoes.

So now dice away! However big or small of bites you'd like. I usually go with a dice about as big as 1/2 inch, gosh no I don't measure, just have fun with it.

I like to do the tomatoes first. Then add enough balsamic to coat them. Add your seasoning pack and mix. Now to the cheese. Same thing, dice about the same size and maybe 1/2 to 3/4 the amount of the tomatoes. Lastly, hit it with some torn basil leaves or get fancy and slice it into pretty ribbons. Mix again and store in the fridge.

I'd give it an hour. Always better when it marinates a little.

I topped my with some ends of the scallions in the fridge for a little subtle onion-y bite.

This is so amazing over toasted italian bread, use as croutons and top!