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Cherry Tomato and Mozzarella Salad

 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
  About 2 tablespoons extra-virgin olive oil
  Coarse sea salt
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.