A healthy variation of the popular Italian salad
This simple salad from the Italian region of Campania is one of my favourites. The fresh cherry tomatoes and baby mozzarella balls are a nice variation to the standard recipe, and adding toasted walnuts helps give the popular salad a crunchy, smokey flavour.
3 cups cherry tomatoes, cut into halves
200 gr mini mozzarella balls, cut into halves
1 stalk basil, chopped
½ cup walnuts
¼ cup black kalamata olives
5 tbsp olive oil
1 tbsp balsamic vinegar
½ tsp salt
½ tsp black pepper
Add walnuts into a small pan and toast for a few minutes while stirring until walnuts get a slight darker colour. Transfer onto a plate and set aside. Into a salad bowl, add cherry tomatoes, mozzarella, basil, olives, walnuts, olive oil, balsamic vinegar, salt, pepper and mix well.
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