6-8 hot house tomatoes, cut in large pieces (you can use cherry tomatoes cut in half)
1 large container of mini mozzarella balls, drained
1/4 cup each, fresh basil and parsley, roughly chopped
1/2 tsp. Italian seasoning
2 heaping tbs. chopped garlic (or more if you like)
1/2 cup Grapeseed oil (or olive oil, salad oil - your choice)
1 cup apple cider vinegar

In medium to large bowl, place all ingredients and lightly stir to coat. Place in refrigerator for 1-2 hours before serving.

Can be done for a potluck and will feed a hungry crowd.

Submitted by: Lisa (Jenai) Marinelli