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Ingredients

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4 cups (1 1/4 lb.) sweet 100 or sungold cherry tomatoes
8 oz small balls fresh mozzarella cheese (often labeled bocconcini), drained
1/2 cup loosely packed fresh basil leaves, rinsed
about 2 tbsp extra-virgin olive oil
coarse sea salt

Directions

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1 Cut cherry tomatoes in half with a sharp knife. Cut bocconcini in half. Tear basil leaves into small pieces. In a bowl, gently mix cherry tomatoes, mozzarella, and basil. Drizzle with 2 tablespoons olive oil and sprinkle lightly with salt; add more oil and salt to taste.

Directions

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1. Cut cherry tomatoes in half with a sharp knife. Cut bocconcini in half. Tear basil leaves into small pieces. In a bowl, gently mix cherry tomatoes, mozzarella, and basil. Drizzle with 2 tablespoons olive oil and sprinkle lightly with salt; add more oil and salt to taste.

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