This picture is an alternate to the recipe listed below. I couldn’t find cherry tomatoes or marinated mozzarella balls at the store. So, I did some substitution with whole tomatoes and a ball of fresh mozzarella cut up. Add in the fresh basil, omit the olives and drizzle the olive oil and balsamic vinegar over the top. Still the same great recipe, just a bit different. Give both a try.
1 pint grape, cherry or heirloom cherry tomatoes
1 container marinated mozzarella balls, drained
½ cup whole pitted kalamata olives or quality Greek olive mix
2 bunches fresh basil sliced*
2 tablespoons extra virgin olive oil
1 tablespoon aged balsamic vinegar**
Kosher salt and fresh ground pepper to taste
Add tomatoes, drained mozzarella, olives, and basil to serving bowl. If tomatoes are large, slice in half. Drizzle olive oil and balsamic vinegar over ingredients. Add salt and pepper to taste and lightly mix the salad.
*To slice the basil, remove the leaves from the stem and stack on top of one another. Roll the leaf stack and run your knife through the stack to create ribbons.
**Aged balsamic vinegar is well worth the price that you will spend for it. You want to look for balsamic vinegar that has been aged for a minimum of 10 years and expect to pay $15-$20 for a bottle. This will be an ingredient that you will have in your cabinet for a long time and can make or break a dish.