• Total Time: 15 mins
  • Prep Time: 15 mins
  • Yield: 10 servings



  • 1lb  cherry tomatoes. 
  • 8 oz small mozzarella balls, I used cilignine  
  • 10 basil leaves, plus more for garnish 
  • ½ cup olive oil 
  • 2 Tbsp balsamic reduction 
  • 3 cloves garlic, minced. 
  • ½ tsp dried oregano 
  • 1 tsp red pepper flakes 
  • ½ tsp salt 
  • ½ tsp black pepper 
  • Italian bread, toasted. 


  1. In a medium bowl, whisk together the oil, balsamic reduction, garlic, and spices. 
  2. Next, stack the basil leaves on top of each other, and chiffonade them into thin ribbons. *Stack the leaves largest on the bottom and smallest on the top, roll them up like a blanket, and slice them perpendicular to the roll* 
  3. Add the basil to the oil mixture, stir. 
  4. Next, add the mozzarella pearls, stir. If they come packaged in water, strain before adding. 
  5. Place one of the deli container lids right side up on the cutting board. Add about 8-10 of the rinsed tomatoes. 
  6. Next, put the second lid upside down on top of the tomatoes.  
  7. Use the palm of your hand to hold them in place and slice them in half using a serrated or very sharp kitchen knife. *It’s important you use tomatoes that are relatively the same size. *  
  8. Repeat this process until all your tomatoes are added into the bowl. 
  9. Mix well. Serve immediately with warm bread or cover and chill until you’re ready to enjoy! 

💜 Tara's Tip

  • * You will also need 2 deli container lids, and a very sharp knife. * 


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