Dried tomato and mozzarella salad

This is a mozzarella - tomato salad recipe that is slightly different. The dried tomatoes give it a completely different flavoring that brings up memories of Tuscan sunsets and fun-filled days. (Well, to me, anyway).

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This one goes delightfully with a magnificent sunset and a nice cold glass of wine (doesn't have to a Tuscan sunset, though it's definitely recommended).

Print recipe

For those long hot summer days:
Dried tomatoes an mozzarella

Makes 6 servings

INGREDIENTS:

	½ pound small mozzarella balls
	6 ounces black olives, pitted
	4 tablespoons dried tomatoes oil, diced
	1 chili pepper, seeded and diced
	½ cup fresh basil, shredded
	4 tablespoons fresh thyme leaves
	2 ounces toasted pine nuts
	½ cup olive oil
	4 tablespoons Balsamic vinegar
	Coarse salt and freshly ground black pepper, to taste

PREPARATION:

If you don't have small balls of mozzarella, cut the larger balls or cylinders into equally sized slices. Mix all the ingredients into a bowl. Refrigerate and allow flavors to blend for an hour before serving.

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