Tomato and Mozzarella Salad

Insalata di Pomodori e Mozzarella

Serves 6 – 8

6 cups cherry tomatoes, preferably orange, yellow and red, halved
½ cup extra-virgin olive oil
¼ cup aged balsamic vinegar
½ pound fresh mozzarella cheese, cut into pieces the same size as the cherry tomatoes
Kosher salt and freshly-ground black pepper
½ cup basil pesto
6 large basil leaves, for garnish
Rustic Italian bread, sliced

To Prepare:
1. In a large salad or mixing bowl, toss the cherry tomatoes with the olive oil and the balsamic vinegar.
2. Add the mozzarella and salt and pepper to taste, and toss. Marinate for two to three minutes.

To Serve:
Arrange the salad on a large serving platter or individual serving plates. Drizzle with the pesto and garnish with the basil leaves. Serve with bread.

Submitted by: Charity Johnson