1 lemon, juiced
1 small clove garlic, grated or minced
1 cup basil leaves, about 20 leaves, plus a few for garnish
1/3 cup extra-virgin olive oil
1 pint heirloom cherry tomatoes, multi colored if available, halved
1 cup bocconcini (bite-sized fresh mozzarella balls), drained, halved
Salt and freshly ground black pepper
Combine lemon juice, garlic, basil in food processor or blender, process and stream in EVOO to form a smooth dressing. Combine tomatoes, cheese and dressing in a bowl and season with salt and pepper, to taste. Garnish with a few torn basil leaves.