8 oz mini mozzarella balls, fresh
1 ½ cup shelled edamame, steamed until cooked but still crisp
2 cups grape tomatoes
8 basil leaves, chopped
2 tablespoons balsamic vinegar
¼ cup olive oil
salt
pepper
Halve the mozzarella balls and the tomatoes and combine in a large bowl with edamame. Toss with oil, vinegar and basil. Salt generously and add pepper to taste.
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