Celebrate peak-of-the-season Del Cabo tomatoes with a vibrant take on the classic Tomato Basil Salad!
This Tomato Basil Salad is packed with Mollie’s Mozzarella Ciliegine that has been marinated in Mollie’s Organic Extra Virgin Olive Oil and a dash of Nonna Luisa’s Balsamic Vinegar.
When combined with a medley of Del Cabo’s freshest organic tomatoes and organic basil, it’s a salad that will leave you craving those warmer months ahead.
Ingredients
- 3 tablespoons Mollie’s Organic Extra-virgin Olive Oil
- 1/3 cup chopped Jacobs Farm Fresh basil leaves
- 1 pound Mollie’s Mozzarella Ciliegine
- 1/2 pint Del Cabo Cherry Tomatoes
- 1/2 pint Del Cabo Sugar Plum Grape Tomatoes
- 1/2 pint Del Cabo Heirloom Medley Cherry Tomatoes
- 1 tablespoon Nonna Luisa’s Balsamic Vinegar
- Salt and pepper, to taste
Directions
- In a bowl add Mollie’s Mozzarella Ciliegine and Jacobs Farm Fresh basil leaves then drizzle the olive oil and balsamic vinegar and toss to combine. Season with salt and pepper to taste.
- Let the mozzarella marinate for 20 to 30 minutes then add in your fresh tomatoes and enjoy!
Del Cabo’s new peel and reseal pint containers are the perfect size for this recipe and they use 25% less plastic than their old containers! Find them at all Mollie Stone’s Markets locations today! Get Directions
