Cherry Tomato Caprese Salad

Ingredients

• 3 cups cherry tomatoes
• 1 1/2 cups bocconcini or ciliegine (small mozzarella balls, drained (or use diced mozzarella from a larger ball or piece))
• 1/2 cup fresh basil leaves (torn or chiffondad; or more to taste)
• 2 tablespoons olive oil (or to toaste)
• 1 tablespoon capers (drained (omit if you prefer))
• 1 teaspoon sea salt (or to taste)
• 1 teaspoon freshly ground black pepper (or to taste)
• 2 tablespoons balsamic glaze

Instructions

1. 1

   To a large bowl, add all the ingredients (except balsamic), and stir or toss lightly to combine and coat evenly.

2. 2

   To taste, drizzle with the balsamic. Taste and add any additional salt, pepper, more basil, extra oil, etc. if desired. Tip - If you have other veggies like cucumbers or zucchini to use, you can add them as desired.

3. 3

   Optionally, cover and *chill in the refrigerator for about 15-30 minutes before serving, or serve immediately.

4. 4

   Tip - I would not make this in advance and *chill for longer than up to 1 hour because the salt will cause the tomatoes to release their juice and the salad will get watery. Plus, the basil will oxidize.