Tomato and Bocconcini Salad, Serves 4 Source: Rachel Ray

1/4 cup thinly sliced red onion
3 t. red wine vinegar
6 oz. red and yellow grape or cherry tomatoes, halved (1 cup)
1/3 cup pitted black and green olives, chopped
2 T. chopped fresh basil
4 t. extra virgin olive oil
1/2 pound unsalted bocconcini (or bite size mozzarella, quartered, 1 1/2 cups)


On a large plate, toss the onion with the vinegar and a pinch of salt. spread in a single layer and let sit for 20 minutes to pickle. In a bowl, combine the tomatoes, olives, 1 T. Basil and 2 t. olive oil; season lightly with salt and pepper. In another bowl, combine the bocconcini, remaining 1 T. basil, remaining 2 t. oil and a pinch of salt. Fill 4 martini glasses with the tomato salad, bocconcini and oinions.

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