60 red and/or yellow cherry tomatoes
1 lb. fresh mozzarella, cut into small cubes
1/4 cup olive oil
3 tbsp balsamic vinegar
Fresh chopped basil for garnish
With a serrated knife, cut off the top of each tomato. Remove seeds with a melon baller and cut a thin slice off the bottom of each; place upside down on paper towels to drain. Stand upright.
mozzarella cube in each tomato; drizzle with olive oil and vinegar. Garnish with basil.
Skip to news content.