Tomato and Mozzarella Antipasto

This recipe serves 6 as a side dish or 16 as part of antipasto platter

• Ready In: 20 mins
• 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

1. Place cheese in bowl.
2. Combine tomatoes, olives and basil with vinegar.
3. Toss with cheese and pour enough oil over all just to coat.
4. Grind pepper on top.
5. Can be served immediately or stored, covered in refrigerator up to two days.