Cherry Tomato and Mozzarella Salad – a New Twist on a Caprese Salad

Like a bowl of jewels and pearls, my cherry tomato and mozzarella salad is best made in summer when tomatoes are plentiful and delicious! Light, beautiful and delicious, this salad is the perfect summer dish as it doesn’t require any cooking.

Did you know that New Jersey tomatoes have received a great deal of notoriety as being the best in the nation for their flavor, tenderness, and juiciness?

I am pairing this salad with a glass of Pinot Grigio.

=== 🍽🍸🥩 RECIPE ===
1 1/2 pounds (680g) cherry tomatoes
8 ounces (226g) pearl sized mozzarella balls, drained (if you can’t find pearl sized, get the smallest size you can, or dice a piece of fresh mozzarella)
2 cloves garlic
7 – 8 large basil leaves, sliced
2 tablespoons extra virgin olive oil
1 tablespoon red wine or balsamic vinegar
Salt & pepper

Slice tomatoes in half and place in a large mixing bowl.
Add mozzarella.
Using a micro planer, grind down the garlic cloves to a fine paste. Add to the bowl.
Stack the basil leaves and roll them into a cigar shape. With a sharp knife, slice thinly to create strips of basil leaves. This is known as a chiffonade cut. Add basil to the bowl.
Add olive oil, vinegar, salt and pepper. Mix well. Cover with plastic or put in an airtight container and refrigerate for 2 to 3 hours before serving.
Garnish with more fresh basil.

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