Tomato And Mozzarella Antipasto - cooking recipe

Ingredients

1 lb whole milk mozzarella, cut into 3/4-inch cubes
2 cups tomatoes, quartered (cherry or pear)
1/2 cup olive, halved (pitted oil-cured)
1/4 cup basil leaves, coarsely chopped
3 tablespoons red wine vinegar
1/2 cup olive oil
fresh ground pepper

Preparation

Place cheese in bowl.
Combine tomatoes, olives and basil with vinegar.
Toss with cheese and pour enough oil over all just to coat.
Grind pepper on top.
Can be served immediately or stored, covered in refrigerator up to two days.