- Yield: 12 to 16 side-dish servings
red and/or yellow tomatoes, cut into wedges
fresh basil leaves, torn into thirds
balsamic vinegar (optional)
mozzarella or provolone cheese, cubed
Freshly ground black pepper
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.