Author Notes
Multicolor grape and cherry tomato salad with mozzarella pearls topped with balsamic vinaigrette, and served over a bed of greens. —Dash of Amy
Ingredients
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2 cups
multicolor grape and cherry tomatoes, halved
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8 ounces
mozzarella pearls
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1/4 cup
olive oil
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2 tablespoons
balsamic vinegar
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1 teaspoon
dijon mustard
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1 teaspoon
salt
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1/2 teaspoon
black pepper
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2
garlic cloves, minced
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1-2 teaspoons
balsamic glaze drizzled over each salad
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10
basil leaves, finely chopped
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8 ounces
organic greens
Directions
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Mix cut tomatoes and mozzarella pearls in a medium mixing bowl.
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Combine olive oil, vinegar, mustard, garlic, salt, and pepper in a dressing container and shake until thickened.
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Pour dressing over tomato salad, then place each portion on a bed of greens, and sprinkle with fresh basil and balsamic glaze.
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