Patter Fam Sauces and Pastor's Pantry Cooking School

Serves 8
20 oz. grape or cherry tomatoes halved or quartered
8 ounces fresh mozzarella cheese, cubed
1 cup fresh basil leaves (about 50 leaves), torn
4 tablespoons extra virgin olive oil
2 tablespoon balsamic vinegar (or balsamic glaze)
sea salt, to taste

In a medium bowl, toss together the cut-up tomatoes, mozzarella, and basil leaves.
Add olive oil to bowl, and lightly toss together.
Drizzle the balsamic vinegar over the top of salad.
Sprinkle salt as desired
*Add more olive oil or balsamic vinegar if desired for taste.

Written by Joyce Peters — February 18, 2019


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