Cherry Tomato and Mozzarella Salad

By gstark

Sunset

JUNE 2003

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
• 2 About 2 tablespoons extra-virgin olive oil
• Garlic
• Coarse sea salt
• Coat with BLAZE dressing (Target)

Preparation

Step 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.
Top with Blaze dressing