Pomodoro Mozzarella Salad

This is a 10 minute no cook dish that is extremely versatile. It can be served cold as a salad over a bed of spinach or lettuce. Serve at room temperature topping a warm toasted crispy crostini. You can also cook some al-dente pasta and toss together with some reserved pasta water, to make this a hearty meal.

20 cherry tomatoes, halved
2 cups fresh mozzarella, rough chopped
1/3 cup extra virgin olive oil
1 bunch fresh basil leaves, rough chopped
4 cloves garlic, thinly sliced (garlic is optional. You make this as garlicky as you like)
1 tsp freshly ground black pepper
2 tsp red chilli flakes (use 1 tsp for a mild version)
3/4 tsp salt

In a bowl, mix together olive oil, garlic, basil, chilli flakes, salt and pepper. Set aside this mixture for 10 minutes at room temperature. All the flavors will blend together, and the oil will absorb the garlicky basil goodness.


Toss the mozzarella and tomatoes together with the oil mixture. This is now ready to serve.


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