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Categories:
grape tomatoes Mozzarella cheese fresh basil extra-virgin olive oil red wine vinegar olives garlic peppadew peppers salt pepper
Viewed: 26 - Published at: 5 years agoIngredients
- 23 cup sliced grape tomatoes (leave whole if they are super tiny) or 23 cup cherry tomatoes (leave whole if they are super tiny)
- 12 cup pearline fresh mozzarella cheese
- 1 tablespoon fresh basil, chiffonade
- 2 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar or 1 tablespoon fresh lemon juice
- 4 Sicilian olives, pitted stuffed sliced
- 1 bulb of garlic, roasted, cloves separated
- 1 peppadew peppers, minced or 14 cup roasted peeled chopped red bell pepper
- salt
- pepper
Method
- Mix and chill 3-4 hours before serving.
