Chop 4 cups of tomatoes into wedges and tear 3 balls of mozzarella into chunks. Tumble the two together on a plate. Drizzle with 3 tbsp extra virgin olive oil, 1 tbsp balsamic vinegar and ½ tsp of salt and pepper. Scatter with torn basil leaves and torn fresh flat leaf parsley. Let the salad sit at room temperature for an hour before eating to let the flavors really come together.