By Rachael Ray
Ingredients:
16 pieces bocconcini, bite-sized mozzarella balls 1 pint multi-colored, yellow or red heirloom cherry tomatoes 4 scallions, whites and greens, thinly sliced at an angle 1/2 cup coarsely chopped parsley leaves 1/2 cup thinly sliced basil, 10 to 12 leaves 2 tablespoons red wine vinegar, eyeball it 1/4 cup extra-virgin olive oil, eyeball it Salt and pepper
Directions:
Halve the mozzarella and tomatoes and combine in bowl with scallions and herbs. Dress salad with vinegar, olive oil and season with salt and pepper, to taste.
4 servings
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