Mozzarella Salad

By Rachael Ray

Ingredients:

16 pieces bocconcini, bite-sized mozzarella balls 1 pint multi-colored, yellow or red heirloom cherry tomatoes 4 scallions, whites and greens, thinly sliced at an angle 1/2 cup coarsely chopped parsley leaves 1/2 cup thinly sliced basil, 10 to 12 leaves 2 tablespoons red wine (or balsamic) vinegar, eyeball it 1/4 cup extra-virgin olive oil, eyeball it Salt and pepper

Directions:

Halve the mozzarella and tomatoes and combine in bowl with scallions and herbs. Dress salad with vinegar, olive oil and season with salt and pepper, to taste.

4 servings