Description
Mini bocconcini and cherry tomatoes tossed with basil pesto and Greek yogurt in place of the usual olive oil drizzle.
Ingredients
Units
- 8 ounces (200 grams) mini bocconcini (baby mozzarella balls)
- 2 cartons (28 oz/792 grams) cherry tomatoes
- 1/2 cup (118 mL) basil pesto
- 1/4 cup Greek yogurt
Instructions
- Combine the mini bocconcini and cherry tomatoes in a large bowl.
- Add the basil pesto and Greek yogurt to the bowl.
- Gently toss everything together until the ingredients are well coated.
- Serve immediately or chill for 30 minutes for enhanced flavors.
Notes
- Drain the bocconcini well and pat dry before tossing. Excess brine dilutes the pesto and makes the bowl watery within minutes.
- Toss no more than 30 minutes before serving. The salt in the pesto pulls water out of the tomatoes the longer it sits.
- Swap the Greek yogurt for a drizzle of olive oil if you want a lighter, less tangy salad.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6
- Sodium: 400
- Fat: 18
- Carbohydrates: 10
- Fiber: 2
- Protein: 15
- Cholesterol: 40 mg