Servings: —
Source: Sunset June 2003
This version of the classic tomato and mozzarella salad uses cherry tomatoes which are tossed with small balls of mozzarella, basil and olive oil.
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
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.