Shared By Stephanie Avery

Tomato And Mozzarella Sale With Pesto

Ingredients

  • 3 Tbs. pesto
  • 1 1/2 Tbs. red wine vinegar
  • 1/4 cup (2 fl. oz./60 ml) extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • About 4 cups (24 oz./750 g) mixed red, yellow and orange cherry tomatoes
  • 1/2 lb. (250 g) fresh mozzarella, such as burrata or bocconcino, torn or left whole

Directions

Directions aren't available for this recipe.

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