1 container Ciliegine Mozzarella Balls
1 pint cherry tomatoes
4 tablespoons extra virgin olive oil
2 tablespoons thinly sliced basil
2 cups chopped arugula
Salt and black pepper
2 tablespoons Balsalmic vinegar
Drain and rinse the mozzarella balls. Pat dry. Cut balls in half. Lightly sprinkle with pepper. (If Ciliegine size is unavailable use a regular size ball and cut into 1/2 inch size pieces.)
Cut cherry tomatoes in half. Sprinkle with salt.
Place oil in a large bowl. Add tomatoes, cheese, basil and arugula. Toss to coat. Add additional salt and pepper to taste.
Add vinegar one tablespoon at a time and toss. If mixture seems properly coated then you don’t need the second bit, unless you really like vinegar (like me) and then you can add that one as well.
Cover and chill for about 30 minutes to let the flavors gel. Serve cold or at room temperature.
For an extra flavor kick, use basil infused oil instead of the E.V.O.
Adapted from Cooking.com
(LD)