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7 or 8 small to medium ripe, round tomatoes, peeled, seeded, cored, and diced
10 leaves fresh basil, shredded
3 dried tomatoes, very finely minced
2 tablespoons pesto
4 tablespoons olive oil
1 tablespoon sherry vinegar
fine salt and freshly ground black pepper, to taste
200 g buffalo mozzarella,diced similar in size to the tomatoes
Recipe preparation steps
1
Place the tomatoes, cheese, basil, dried tomatoes, capers, and pesto in a bowl and stir to combine. Whisk the oil and vinegar together and add to the tomato mixture. Season with salt and pepper.
2
Using a slotted spoon, divide the salad between individual, shallow bowls.
Ready in 
