Tomato and Bocconcini Caprese

By Joelene

Ingredients

• 1 vine-ripened red tomato
• 1 yellow tomato
• 1/4 cup currant tomatoes (or cherry tomatoes cut in half)
• 1 cup small fresh mozzarella balls ( bocconcini)
• 3 tablespoons extra-virgin olive oil, cold
• 1/4 cup loosely packed baby basil
• Kosher salt and freshly ground black pepper

Preparation

Step 1

Cut the red and yellow tomatoes into quarters, and using a paring knife cut the skin away. Cut the quarters into 1-inch pieces. Scatter the cut tomatoes and currant tomatoes over a platter. Distribute the mozzarella balls between the tomato pieces. Drizzle with olive oil. Sprinkle with basil and season with salt and pepper.