Tomato and Mozzarella Salad

Insalata di Pomodori e Mozzarella
There is no trick to our recipe. Just always use the best of everything you can find.
- Johnny
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.
This recipe can be found on page 29 in Ciao Y'all!