Ingredients
Salad
- 3 cups grape or cherry tomatoes, halved
- ½ teaspoon salt, more to taste
- 10 ounces mozzarella balls (bocconcini or perlini)
- black pepper, to taste
- basil leaves, for garnish (optional)
Dressing & Sauce
- 4 tablespoons basil pesto
- 2 tablespoons extra virgin olive oil, divided (more as needed)
- 1 tablespoon balsamic vinegar
Instructions
- Salt the Tomatoes: Place the halved cherry or grape tomatoes in a large bowl. Sprinkle with ½ teaspoon salt and gently toss to evenly distribute the salt. Let the tomatoes rest for 15 minutes to release some of their juices and enhance flavor.
- Prep the Mozzarella: Drain the fresh mozzarella balls. If they are larger than bite-size, cut them in half. Add the mozzarella balls to the bowl with the resting tomatoes.
- Mix Pesto Dressing: In a small bowl, combine 1 tablespoon of extra virgin olive oil with the 4 tablespoons of basil pesto. Stir to blend well and set aside.
- Drain and Toss Salad: After the tomatoes have rested, tilt the bowl to pour off any accumulated liquid. Add the remaining 1 tablespoon of olive oil over the tomatoes and mozzarella, then gently toss to coat everything evenly. Drizzle the balsamic vinegar over the salad.
- Season: Add a generous grind of black pepper to the salad. Taste and adjust the seasoning with additional salt if necessary.
- Serve and Garnish: Transfer the tomato and mozzarella mixture to a serving bowl. Spoon dollops of the prepared basil pesto sauce on top, and garnish with fresh basil leaves if desired. Serve immediately for best freshness.
Notes
- Use ripe, flavorful cherry or grape tomatoes for the best taste.
- If you cannot find fresh mozzarella balls, cut fresh mozzarella cheese into bite-sized pieces.
- The salad is best served fresh; however, it can be refrigerated for up to 4 hours before serving.
- You can adjust the amount of balsamic vinegar and olive oil to your taste preferences.
- To make homemade basil pesto, blend fresh basil leaves, garlic, pine nuts, Parmesan cheese, olive oil, salt, and pepper.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
- Diet: Vegetarian
