Caprese Salsa

By johnwhorfin

Ingredients

• 3 3 3 cups cherry tomatoes, quartered
• 3 3 3 cups cherry tomatoes, quartered
• 3 3 3 cups cherry tomatoes, quartered
• 8 8 1 ounces fresh small mozzarella cheese balls (about 1 cup)
• 8 8 1 ounces fresh small mozzarella cheese balls (about 1 cup)
• 8 8 1 ounces fresh small mozzarella cheese balls (about 1 cup)
• 3 3 3 tablespoons extra-virgin olive oil, plus more for drizzling
• 3 3 3 tablespoons extra-virgin olive oil, plus more for drizzling
• 3 3 3 tablespoons extra-virgin olive oil, plus more for drizzling
• 3 3 3 tablespoons very thinly sliced fresh basil
• 3 3 3 tablespoons very thinly sliced fresh basil
• 3 3 3 tablespoons very thinly sliced fresh basil
• 1 1 1 tablespoon white balsamic vinegar
• 1 1 1 tablespoon white balsamic vinegar
• 1 1 1 tablespoon white balsamic vinegar
• 1 1 1 tablespoon thinly sliced shallot
• 1 1 1 tablespoon thinly sliced shallot
• 1 1 1 tablespoon thinly sliced shallot
• 1 1 1 teaspoon kosher salt
• 1 1 1 teaspoon kosher salt
• 1 1 1 teaspoon kosher salt
• 1/2 1/2 1/2 teaspoon black pepper
• 1/2 1/2 1/2 teaspoon black pepper
• 1/2 1/2 1/2 teaspoon black pepper

Preparation

Step 1

How to Make It

Combine all ingredients in a medium bowl; gently toss to combine. Let stand 5 minutes. Just before serving, drizzle with additional oil.