Summer Tomato Antipasto
Makes 4 servings. Recipe is by Helana Brigman.
1 pint cherry or grape tomatoes, washed and halved
1/2 cup basil, chopped fine
1 cup mozzarella, cubed
4 tbls. extra virgin olive oil
Salt and pepper, to taste
1. Wash tomatoes and basil and pat dry. Cut tomatoes in half and add to a bowl. Chop basil finely and cube mozzarella. Toss ingredients with halved tomatoes, olive oil, and salt and pepper to taste.
2. Serve chilled or at room temperature.