- In a large bowl, combine the tomatoes, mozzarella, pesto + basil. Toss to combine.
- You can serve immediately, or chill in the refrigerator for at least 3 days.
- Season with salt + pepper just before serving. (If you salt in advance in draws out a lot of the moisture in the tomatoes and makes the salad very soupy).
- Serve room temperature or chilled. Enjoy!
If you can’t get mini mozzarella balls, you can dice a large ball of fresh mozzarella.
You can use a large tomato, cut into chunks in place of cherry tomatoes.
If you don’t have fresh basil you can leave it out, or even substitute chopped spinach for more texture and color.