Summer Cherry Tomato Salad (Print Version)

# Ingredients:

→ Salad Base

01 - 15 basil leaves, ripped up
02 - 1/2 cup (80 g) mozzarella balls
03 - 1/4 cup (25 g) thin red onion slices
04 - 500 g cherry tomatoes, sliced in half

→ Dressing

05 - 1/4 teaspoon (1 g) black pepper, ground
06 - 1 tablespoon (15 ml) extra virgin olive oil
07 - 1 teaspoon (5 ml) balsamic vinegar
08 - 1/2 teaspoon (3 g) salt

# Instructions:

01 - Dish it up right away for the freshest taste. Or pop it in the fridge covered for a bit if you're not eating it now.
02 - Try it and see if you want a little extra salt or pepper. Sprinkle more if you think it needs it.
03 - Mix everything lightly so your tomatoes and cheese get a nice coating of the dressing.
04 - Pour olive oil and balsamic over the top. Then, toss in your salt and pepper.
05 - Drop your tomato halves into a bowl, then add mozzarella balls, basil, and the red onion slices.
06 - Cut each cherry tomato down the middle so the flavors mix better.
07 - Dab the tomatoes dry with a towel or some paper towels. You just want to get off any leftover water.
08 - Give your cherry tomatoes a good rinse with cold tap water to get rid of any dirt or grime.

# Notes:

01 - Add a squeeze of honey in the dressing for extra sweetness if you want.
02 - Want it creamy? Swap burrata for mozzarella balls.
03 - A shake of red pepper flakes will give it a little kick.
04 - Remember, mozzarella already brings a bit of salt, so go easy on adding more.
05 - It goes great with barbecued meats or makes a cool side in summer.

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