- 2 cups mini or Ciliegine or cherry size fresh mozzarella balls
- 3 cups grape tomatoes
- 2 Tablespoons julienne strips of fresh basil or fresh rosemary finely chopped
- 2 Tablespoons olive oil
- Kosher salt to taste
- 1 Tablespoon white wine vinegar, optional to taste
This is so easy to put together for breakfast, lunch, dinner or snacks! In a serving platter or bowl place mozzarella and tomatoes. Sprinkle with salt, olive oil and vinegar. Toss. Layer basil strips on top and voila! This is a favorite at breakfast brunches! It is also the national salad of Italy, representing the three colors of their flag!
Nina Sanders Frurip 6/2010