8 ounces fresh mini mozzarella pearls or bocconcini
1/2 cup fresh basil leaves, chiffonade or torn
2 tablespoons extra virgin olive oil
1 tablespoon balsamic glaze
1/2 teaspoon sea salt
1/4 teaspoon freshly cracked black pepper
Instructions
Start by washing your blueberries and cherry tomatoes under cold water. Pat them thoroughly dry with a paper towel. This step is important because excess moisture will dilute the dressing and make the salad soggy. Slice the cherry tomatoes in half and set them aside.
In a large shallow bowl or on a festive holiday platter, combine the blueberries, halved cherry tomatoes, and the mozzarella pearls. Gently toss them with your hands or a soft spatula to distribute the colors evenly. You want a beautiful mix of red, white, and deep blue across the dish.
Drizzle the extra virgin olive oil over the fruit and cheese mixture. Sprinkle the sea salt and freshly cracked black pepper evenly across the top. Toss very gently one more time to ensure everything is lightly coated in the oil and seasoning.
Just before you are ready to serve, scatter the fresh basil leaves over the salad. Use a spoon or the squeeze bottle to drizzle the balsamic glaze in a decorative pattern over the top. Serving immediately ensures the basil stays bright green and the cheese does not absorb too much of the dark glaze.
