Cherry Tomato Basil (Print Version)

Tangy little tomatoes, creamy cheese, and basil swirl with zing—just right for sunny days or light meals.

# Ingredients:

→ Salad Base

01 - 15 torn basil leaves
02 - 1/2 cup (80 g) mozzarella balls
03 - 1/4 cup (25 g) thin slices of red onion
04 - 500 g cherry tomatoes, sliced in half

→ Dressing

05 - 1/4 teaspoon (1 g) ground black pepper
06 - 1 tablespoon (15 ml) extra virgin olive oil
07 - 1 teaspoon (5 ml) balsamic vinegar
08 - 1/2 teaspoon (3 g) salt

# Steps:

01 - Spoon it out and dig in right away for the freshest taste. Or, keep it covered in the fridge for a few hours—keeps it crisp.
02 - Give it a try and tweak the salt or pepper if you think it needs more kick.
03 - Use your hands or a big spoon to gently mix everything up so the dressing covers every bit and the mozzarella doesn't clump.
04 - Pour olive oil and balsamic all over the bowl, then sprinkle on the salt and pepper for even flavor.
05 - Dump those tomato halves into your bowl first, then pile on the onions, mozzarella balls, and basil leaves.
06 - Chop each tomato in half so they're all about the same size. That way, every bite tastes the same.
07 - Grab a clean kitchen towel or some paper towels and blot away any wetness from the tomatoes.
08 - Give those cherry tomatoes a good rinse under cool water so they're clean and ready to go.

# Notes:

01 - Swirl in a splash of honey to brighten up the flavors and make it sweeter.
02 - Switch mozzarella balls for creamy burrata if you want it rich and soft.
03 - Shaking in a little red pepper gives a nice, gentle spiciness.
04 - Don't go too heavy on the salt—mozzarella is already pretty salty.
05 - Awesome next to anything grilled or just as a cool dish on a hot day.

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