Back in the day you wouldn't catch me eating anything with tomatoes even if my life depended on it. Now I can't get enough. I could eat fresh tomatoes three meals a day. This recipe is so darn easy and SO good. I've made it three times in the last month. Antipasto *Recipe from a friend. 1/2 teaspoon sugar 1/4 teaspoon salt 1 clove garlic, chopped 1/2 cup balsamic vinegar 1/4 cup vegetable oil 2 teaspoons Dijon mustard 20 cubes (1/2 inch each) mozzarella cheese (about 3 ounces) 20 cherry or grape tomatoes, each cut in half 1 can small pitted ripe olives Basil leaves, chopped, if desired In a medium non-metal bowl mix sugar, salt, garlic, vinegar, oil and mustard. Add cheese (I sometimes like to add fresh mozzarella balls, too), tomatoes, olives and basil. Cover and refrigerate at least 2 hours to marinate. Serve cold.