2–3 cups fresh mozzarella (I like the small mozzarella balls for this recipe, otherwise you can just cut a larger ball into cubes.)
2–3 cups fresh grape tomatoes, cut in half lengthwise
Handful of fresh basil leaves, torn into pieces
To make the dressing:
Whisk together the olive oil, apple cider vinegar, honey, salt, and pepper together in a deep bowl. Adjust seasonings to taste.
Add the mozzarella, tomatoes, and basil to the bowl, tossing well to combine. Toss in the croutons 5 minutes before serving. (Letting the salad sit for at least 5 minutes allows the croutons to absorb the flavors, but no more than 15 minutes or they will get too soggy and lose their crunch.)
Serve and enjoy!
Note: Measurements for the croutons, tomatoes, and mozzarella do not need to be exact. I prefer to have roughly equal parts of each. Feel free to use however much you would like of each.
Adapted from: Homemade with Love by Jennifer Perillo