This salad is an all time favorite for summer dining al fresco in our backyard. If I have leftover corn on the cob, I sometimes add the kernels to this salad for an extra punch.
- 1 cup cherry tomatoes, halved
- 8 oz fresh mozzarella balls
- ½ cup fresh basil, juilenned
- 1T shallots, thinly sliced
- 2 T olive oil
- 1 T balsamic vinegar
- Kosher salt and black pepper to taste
- In a medium sized bowl, gently toss all ingredients to combine. Season to taste with more salt and pepper if needed.