Many of us have eaten a buffalo mozzarella and tomato salad with fresh basil and balsamic vinegar. This is a take on that but with the pesto tossed in. It’s a very simple summery salad.
2 cups of cherry tomatoes sliced in half
2 cups of baby bocconcini sliced in half
2 tablespoons of basil pesto ( mine had parmesan and pine nuts)
2 tablespoons of vinegar
Sweeten with a little agave syrup or some other sweetener if you like.
Whisk together the vinaigrette ingredients, toss into the cherry tomatoes and baby bocconcini, coating well. Place into serving bowl and finish with the balsamic syrup by drizzling over the salad.