Ingredients

Yield: Serves 4

• 2 cups mozzarella nodini or bocconcino

• 2 tbsp. walnut oil

• ½ to 1 tsp. Piment d’Espelette (to taste)

• 1 1/2 cups yellow cherry tomatoes

• 1 and ½ cup red cherry tomatoes

• 1 and ½ cup strawberries

• 1 cup basil leaves

• 2 tbsp. olive oil

• 2 tbsp. Balsamic Vinegar

• Sea salt or kosher salt

• Freshly ground black pepper

Directions

1. Cut the mozzarella balls in half and put in a bowl, drizzle with the walnut oil and add the Piment d’ Espelette. Mix, cover and keep for at least 15 minutes in the refrigerator.

2. In a large bowl, mxi the strawberries, tomatoes and mozzarella. Cut half of the basil leaves in strips with a scissor and add. Reserve in the fridge, covered.

3. Dress with Mix the olive oil, salt, pepper and balsamic vinegar, and add basil leaves on top