Ingredients:

  • 2 pints (600g) cherry tomatoes, halved
  • 1/2 cup (15g) fresh basil leaves, chiffonade
  • 1/4 cup (40g) red onion, thinly sliced
  • 8 oz (225g) fresh mozzarella pearls (optional)
  • 3 tbsp (45ml) extra virgin olive oil
  • 1 tbsp (15ml) balsamic vinegar or red wine vinegar
  • 1 clove (5g) garlic, minced
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) cracked black pepper

Instructions:

  1. Wash the cherry tomatoes and pat them completely dry to ensure the dressing adheres. Slice them in half lengthwise.
  2. Peel the red onion and slice into paper-thin half-moons.
  3. Stack the basil leaves, roll them tightly like a cigar, and slice across into thin ribbons (chiffonade).
  4. In a small jar or bowl, combine the olive oil, vinegar, minced garlic, salt, and pepper. Whisk vigorously or shake the jar for 30 seconds until the mixture is emulsified.
  5. Place the tomatoes and red onions in a large mixing bowl.
  6. Pour the dressing over the vegetables and toss gently with a spoon until every piece is glistening.
  7. Fold in the basil ribbons and mozzarella pearls (if using) just before serving to maintain the herbal freshness.