1 pound cherry tomatoes
4 ounces mini mozzarella balls
1 tablespoon EVOO
½ tablespoon red wine vinegar
1 bunch fresh basil
Salt and White Pepper
Honey
Cut tomatoes in quarters. Mix with the cheese, olive oil, vinegar and basil. Add salt, pepper, and honey to taste.
Tremendously popular in my kitchen! Of course, it may also be made with large tomatoes, cut into smaller pieces – preferably with seeds removed – and larger mozzarella cheese, sliced or cut into smaller pieces. To add some zip, I exchange the regular vinegar for some balsamic vinegar and finely chop a bit of onion, and press some garlic. Was first introduced to this dish by a little señor living near Malaga, in Southern Spain.