- 1 pound cherry tomatoes
- 1 pound California fresh mozzarella (ciligiene, or balls the size of cherry tomatoes)
- Zest and juice of 1 lemon
- 1 clove garlic, finely chopped
- 10 fresh basil leaves, torn into small pieces
- 3 tablespoons extra virgin olive oil
- Salt and black pepper to taste
- 1 (5 ounce) package baby spinach leaves, washed and dried
- Leaving the smallest cherry tomatoes whole, halve the remaining ones and toss in a bowl with the mozzarella, lemon zest and juice, garlic, basil leaves and olive oil.
- Season to taste with salt and pepper and refrigerate for up to one hour.
- Arrange spinach leaves on platter or divide among plates. Mound salad on the bed of spinach.