Grape tomatoes, mini mozzarella balls, fresh basil come together with a drizzle of Arbequina Extra Virgin Olive Oil and 18 Year Aged Balsamic to make this simple combination a real standout. If you can’t find the mini mozzarella balls, cubed fresh mozzarella works just as well.
Time:
15 min.Rating
Loading...| 2 cups grape tomatoes, halved | |
| 8 oz package mini mozzerella balls or 8 oz cubed fresh mozzarella | |
| Approx 1/4 cup 18 Year Aged Balsamic | |
| 6 large fresh basil leaves | |
| Arbequina Extra Virgin Olive Oil | |
| Fleur de Sel | |
| Tellicherry Peppercorns |
| 1. | Place the halved grape tomatoes and mozzarella in a large serving bowl. Drizzle the tomatoes and mozzarella with Arbequina Extra Virgin Olive Oil--about a tablespoon or so. |
| 2. | Season with Fleur de Sel and cracked Tellicherry pepper to taste. |
| 3. | Stack the Basil leaves and roll them like a cigar. Slice them crossways into strips. Toss into the salad. |
| 4. | Drizzle the salad with the 18 Year Aged Balsamic and serve! |
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