Ingredients:

  • 1 pint (300g) cherry tomatoes, halved
  • 8 oz (225g) fresh mozzarella pearls (bocconcini)
  • 1/4 cup (15g) fresh basil leaves, thinly sliced
  • 2 tbsp (30ml) extra-virgin olive oil
  • 1 tbsp (15ml) balsamic glaze
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) cracked black pepper

Instructions:

  1. Wash the cherry tomatoes and basil thoroughly. Use paper towels to pat the tomatoes completely dry. Halve the tomatoes lengthwise to expose the seeds.
  2. In a large mixing bowl, combine the halved cherry tomatoes and the mozzarella pearls. Gently toss them together to ensure the cheese is evenly distributed.
  3. Drizzle the extra-virgin olive oil and balsamic glaze over the mixture. Sprinkle with sea salt and cracked black pepper.
  4. Fold in the sliced basil at the very last second to prevent the leaves from bruising or wilting.