Ingredients
- 1 pintgrape tomatoes - cut in half
- 8 ouncesmozzarella pearls or cubes
- 1 cupfresh basil leaves - torn
- ¼ cupolive oil
- 1 tablespoonbalsamic vinegar
- ½ teaspoonkosher salt
- ¼ teaspoonfresh cracked black pepper
Directions
- 1
Add tomatoes, cheese and basil to a medium size bowl. Set aside.
- 2
In a small bowl or mason jar, mix olive oil and balsamic vinegar. Pour over salad and gently toss. Sprinkle with salt and pepper and toss to mix. Serve immediately.
- 3
**Best served at room temperature. Can be stored in refrigerator for two days.