Cherry Tomato and Mozzarella Salad
This version of the classic tomato and mozzarella salad uses cherry tomatoes which are tossed with small balls of mozzarella, basil and olive oil.
How to Make It
1
Cut cherry tomatoes in half with a sharp knife. Cut bocconcini in half. Tear basil leaves into small pieces. In a bowl, gently mix cherry tomatoes, mozzarella, and basil. Drizzle with 2 tablespoons olive oil and sprinkle lightly with salt; add more oil and salt to taste.
Ingredients
4 cups (1 1/4 lb.) Sweet 100 or Sungold cherry tomatoes (or a mixture), rinsed and stemmed
8 ounces small balls fresh mozzarella cheese (often labeled bocconcini), drained
1/2 cup loosely packed fresh basil leaves, rinsed
About 2 tablespoons extra-virgin olive oil
Coarse sea salt
Directions
1
Cut cherry tomatoes in half with a sharp knife. Cut bocconcini in half. Tear basil leaves into small pieces. In a bowl, gently mix cherry tomatoes, mozzarella, and basil. Drizzle with 2 tablespoons olive oil and sprinkle lightly with salt; add more oil and salt to taste.
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