Ingredients
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1/4 cup red onion, thinly sliced
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3 tablespoons red wine vinegar
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1 cup red and yellow grape tomatoes (halved) or 1 cup cherry tomatoes (halved)
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1/3 cup mixed pitted black olives or 1/3 cup green olives, chopped
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2 tablespoons fresh basil, chopped
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4 teaspoons extra virgin olive oil
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1 1/2 cups unsalted bocconcini, quartered (or bite-size mozzarella)
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salt, to taste
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fresh ground pepper, to taste
Instructions
- On large plate, toss the onion with the vinegar and a pinch of salt.
- Spread in a single layer and let sit for 20 minutes to pickle.
- In bowl, combine the tomatoes, olives, 1 T basil and 2 t olive oil; season lightly with salt and pepper.
- In separate bowl, combine the bocconcini, remaining 1 T basil, remaining 2 t oil and a pinch of salt.
- Fill 4 martini glasses with the tomato salad, bocconcini and onions.