Ingredients:

  • 2 lbs (900g) ripe tomatoes, cubed or sliced
  • 8 oz (225g) fresh mozzarella pearls (Bocconcini)
  • 1 cup (30g) fresh basil leaves, torn or chiffonade
  • 3 tbsp (45ml) extra virgin olive oil
  • 1 tbsp (15ml) balsamic vinegar
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) cracked black pepper

Instructions:

  1. Cut the tomatoes into uniform bite-sized pieces and pat the mozzarella pearls dry with a paper towel to prevent the dressing from sliding off the cheese.
  2. Combine the olive oil, balsamic vinegar, salt, and pepper in a small jar. Shake vigorously for 30 seconds until the mixture is opaque and thickened.
  3. Place the tomatoes and mozzarella in a large bowl, drizzle the dressing over the top, and toss gently using a silicone spatula to avoid bruising the tomatoes.
  4. Fold in the fresh basil leaves last, ensuring they are just coated and not crushed.