Ingredients:

  • 2 cups (300g) cherry tomatoes, halved
  • 8 oz (225g) mini mozzarella pearls (bocconcini)
  • 1/2 cup (15g) fresh basil leaves, chiffonade
  • 3 tbsp (45ml) extra virgin olive oil
  • 2 tbsp (30ml) balsamic vinegar
  • 1 clove (5g) garlic, minced finely
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) freshly cracked black pepper

Instructions:

  1. Wash the cherry tomatoes and pat them completely dry to ensure the dressing adheres. Slice them in half lengthwise or quarter them for a more uniform bite. Place the tomatoes and mozzarella pearls into a large mixing bowl.
  2. In a small separate bowl, whisk together the extra virgin olive oil, balsamic vinegar, minced garlic, salt, and pepper. Stir rapidly until the mixture looks unified and slightly thickened, ensuring the garlic is evenly suspended in the oil.
  3. Pour the vinaigrette over the tomato and mozzarella mixture. Gently fold with a spoon to avoid bruising the tomatoes. Fold in the fresh basil ribbons last, tossing just enough to distribute the green flecks without wilting the leaves.