Caprese Lentil Salad Recipe

quality balsamic vinegar

cooked black lentils  (from 1 cup dry lentils)

Private Reserve Greek extra virgin olive oil

Salt and freshly ground black pepper

cherry or grape tomatoes

fresh baby Mozzarella cheese (small Mozzarella balls), non-fat or part-skim if possible

Fresh basil leaves, torn (as many as you like)