3/4 lb spaghetti
1 1/2 lbs tomatoes, seeded and cut into 1/2 inch dice
1/2 lb fresh mozzarella cut into 1/4 inch dice
3/4 c. fresh basil, chopped
6 T. olive oil
2 tsp red wine vinegar
1 clove garlic, minced
1 tsp sea salt
1/2 tsp freshly ground pepper
3 T. parmesan cheese
Combine tomatoes, mozzarella, basil, oil. garlic, and salt and pepper in a large pasta bowl. Cook spaghetti and drain well. Toss with the tomato mixture. The heat of the pasta will soften the cheese slightly! Sprinkle with parmesan!

I make this once a week in the summer when I have good tomatoes and fresh basil. I cannot usually find the fresh mozzarella so I use the 4 cheese blend italian by Kraft. Enjoy.
We will also have a grilled turkey tenderloin wrapped in bacon grilled on the George Foreman grill!