Ingredients:

  • 1 lb cherry tomatoes (450 g), halved
  • 6 oz fresh mozzarella pearls (170 g), drained
  • 1 cup loosely packed fresh basil leaves (24 g)
  • 2 tbsp extra-virgin olive oil (30 ml)
  • 2 tbsp balsamic glaze (30 ml)
  • ½ tsp kosher salt (3 g)
  • ¼ tsp freshly ground black pepper (about 0.5 g)

Instructions:

  1. Cut the cherry tomatoes in half and place them in a large mixing bowl. Sprinkle with the ½ tsp kosher salt and toss gently. Let rest for 15 minutes, until the tomatoes look glossy and small beads of juice collect at the bottom of the bowl.
  2. Tilt the bowl and pour off the pooled liquid. Drizzle in the olive oil, add the black pepper, and toss until every tomato is lightly coated. Tear the basil leaves by hand over the bowl, add them, and toss gently.
  3. Drain the mozzarella pearls well and pat them dry. Halve the pearls and add them to the tomatoes. Fold gently with a spatula just until combined. Drizzle with the balsamic glaze and transfer to a serving platter. Serve within 30 minutes.