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- Yield: 12 to 16 side-dish servings
- Prep
15 mins
Ingredients
-
5 -6
large
red and/or yellow tomatoes, cut into wedges
-
1/4
cup
olive oil
-
1/4
cup
fresh basil leaves, torn into thirds
-
2
teaspoons
balsamic vinegar (optional)
-
8
ounces
mozzarella or provolone cheese, cubed
-
Freshly ground black pepper
Directions
-
In a large glass bowl, combine tomato wedges, olive oil, and basil. Add vinegar, if you like. Toss mixture to combine. Add mozzarella or provolone cheese. Cover and chill in the refrigerator for at least 1 hour.
-
If the olive oil solidifies when chilled, let the salad stand at room temperature for 30 minutes. Grind pepper over salad and toss lightly. Makes 12 to 16 side-dish servings.
