1 tablespoon balsamic vinegar
1 garlic clove, crushed
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
3 tablespoons olive oil
1 pound plum tomatoes, cut into 1/4-inch dice
4 ounces mozzarella, cut into 1/4-inch dice
1/3 cup pitted and chopped brine-cured black olives
2 tablespoons chopped fresh basil
2 loafs fresh focaccia
To make the salad, whisk together the vinegar, garlic, salt, and pepper in a medium bowl.
Whisk in the oil.
Add the tomatoes, mozzarella, olives, and basil and mix.
Cover and let stand at room temperature until ready to serve, up to 2 hours. Do not refrigerate.
To serve, cut the focaccias into quarters and place on a serving platter. Top each wedge with a large spoonful of salad. Serve immediately.