8 oz. fresh mozzarella mini cheese balls
2 tbsp pesto
salt and pepper
Slice the tomatoes and mozzarella balls if they are too big. Add pesto and stir if using.
Don’t add salt if you will not be serving this salad right away. Salt draws water and you’ll end up with a watery salad if you plan on storing it for a couple of days.
Garnish with basil if desired and serve immediately or chill. Store in the fridge for 3-5 days.