Ingredients
2
containers (8 oz each) bocconcini (small fresh mozzarella cheese balls), drained
4
medium to large heirloom tomatoes, cut into wedges or slices
2
tablespoons balsamic vinegar
1
tablespoon olive oil
Coarse sea salt, flaked salt or colored salt, if desired
Freshly ground pepper, if desired
6
large fresh basil leaves, thinly sliced*
Preparation
On serving platter, arrange cheese and tomatoes. Drizzle with vinegar and oil; sprinkle with salt and pepper. Sprinkle with basil. Serve immediately.
