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Ingredients
  • 1 pt. yellow teardrop tomatoes, halved
  • 1 pt. red grape tomatoes, halved
  • 6 to 7 fresh basil leaves, cut in thin strips
  • 6 oz. fresh mozzarella balls
  • 2 tsp. MURAL OF FLAVOR
  • 1 tsp. GRANULATED GARLIC POWDER
  • ⅛ to ½ tsp. salt, to taste
  • ⅛ to ½ tsp. PENZEYS PEPPER, to taste
  • ¼ Cup olive oil or so (Wendy uses extra virgin)
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