Ingredients:

  • 2 cups (300g) multicolored cherry tomatoes, halved
  • 8 oz (225g) fresh mozzarella pearls (bocconcini)
  • 1/2 cup (15g) fresh basil leaves, chiffonade
  • 2 tbsp (30ml) extra virgin olive oil
  • 1/2 tsp (3g) flaky sea salt
  • 1/4 tsp (1g) freshly cracked black pepper
  • 1/4 cup (60ml) balsamic glaze

Instructions:

  1. Halve the cherry tomatoes lengthwise and slice the fresh basil into thin ribbons (chiffonade).
  2. In a large mixing bowl, combine the halved tomatoes and mozzarella pearls.
  3. Drizzle with extra virgin olive oil and sprinkle with sea salt and black pepper. Toss gently until ingredients are glossy and evenly coated.
  4. Fold in the sliced basil leaves carefully, transfer to a serving platter, and drizzle the balsamic glaze in a zig-zag motion across the top.