Tomato and Mozzarella Antipasto
photo by Chef Emanuela
- Ready In:
- 20mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 1 lb whole milk mozzarella, cut into 3/4-inch cubes
- 2 cups tomatoes, quartered (cherry or pear)
- 1⁄2 cup olive, halved (pitted oil-cured)
- 1⁄4 cup basil leaves, coarsely chopped
- 3 tablespoons red wine vinegar
- 1⁄2 cup olive oil
- fresh ground pepper
directions
- Place cheese in bowl.
- Combine tomatoes, olives and basil with vinegar.
- Toss with cheese and pour enough oil over all just to coat.
- Grind pepper on top.
- Can be served immediately or stored, covered in refrigerator up to two days.
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RECIPE SUBMITTED BY
Chef Emanuela
Denver, Colorado
I am a graphic and web designer. I love Jesus and my son, I enjoy cooking, reading, dancing.