2 lbs Creole tomatoes
1 lb Ciliegini mozzarella, drained
2 tbsp. balsamic glaze
2 tbsp. olive oil
3 tbsp, fresh basil, chiffonade
1/4 lb Vidalia onion, shaved
Salt and pepper
Cut tomatoes in fourths from top to bottom. Then cut pieces in half from side to side.
Peel and shave onion.
Mix balsamic glaze and olive oil until incorporated. Place all ingredients into a bowl and mix gently, making sure not to break the tomatoes down too much.
Toss in chiffonade basil and add salt and pepper to taste.
Enjoy at room temperature.
*Image provided by OpenAI.
