INGREDIENTS
8 oz
mozzarella pearls ((small mozzarella rounds))
1 pint
cherry tomatoes, cut in half
4 oz
small black olives, cut in half
1
scallion, finely chopped
1
large garlic clove, minced
2
large basil leaves, cut chiffonade, plus some small whole leaves for garnish
1/2 tsp
salt
2 tbsp
cider vinegar
3 tbsp
olive oil