- 2 vine-ripened tomatoes
- 1/2 pint cherry tomatoes
- 1/2 bunch fresh basil, leaves hand torn
- 3 tablespoons extra-virgin olive oil
- Sea salt and freshly ground black pepper
- 3 balls buffalo mozzarella
DirectionsWatch how to make this recipe.
Cut the large tomatoes into 6 or 8 wedges and the cherry tomatoes in half and put them into a bowl. Add the basil leaves, olive oil, and salt and pepper, to taste. With your hand, gently mix everything together and squeeze the tomatoes a bit to release some of their juices. Cut the mozzarella into bite sized chunks and add them to the tomatoes. Gently toss to blend everything together and serve immediately.
Recipe courtesy of Tyler Florence
Recipe courtesy of Rachael Ray