Sorry L.L. one day I will post a recipe without cheese.
6 oz can of large black pitted olives (cut olives in half)
3 cups cherry tomatoes (cut in half)
1 cup fresh mozarella pearls (I bought wrong kind and cut them into fourths)
1/2 cup vinagerette dressing (recipe from Emeril)
1/2 cup torn basil (fresh from my "garden")
Drain olives and fresh mozarella pearls while you cut cherry tomatoes in half; place tomatoes in bowl. Cut olives and mozzarella pearls in half and put in bowl with tomatoes.
Wash basil and spin dry in salad spinner or dry with paper towels, then chop or tear basil into small pieces. Mix chopped basil into vinaigrette dressing, then gently combine dressing with the tomato mixture. Season to taste with fresh ground black pepper and serve immediately.
I served with grilled salmon and pesto. This recipe was divine!!
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