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Cherry Tomato and Mozzarella Salad

Yield Makes 8 appetizer servings
This version of the classic tomato and mozzarella salad uses cherry tomatoes which are tossed with small balls of mozzarella, basil and olive oil.


  • 4 cups (1 1/4 lb.) Sweet 100 or Sungold cherry tomatoes (or a mixture), rinsed and stemmed
  • 8 ounces small balls fresh mozzarella cheese (often labeled bocconcini), drained
  • 1/2 cup loosely packed fresh basil leaves, rinsed
  • About 2 tablespoons extra-virgin olive oil
  • Coarse sea salt

Nutrition Information

  • calories 140
  • caloriesfromfat 71 %
  • protein 6.9 g
  • fat 11 g
  • satfat 5 g
  • carbohydrate 4.3 g
  • fiber 1.4 g
  • sodium 123 mg
  • cholesterol 25 mg

How to Make It

  1. Cut cherry tomatoes in half with a sharp knife. Cut bocconcini in half. Tear basil leaves into small pieces. In a bowl, gently mix cherry tomatoes, mozzarella, and basil. Drizzle with 2 tablespoons olive oil and sprinkle lightly with salt; add more oil and salt to taste.