Cherry tomato and mozzarella salad with pesto vinaigrette

Instructions:

2 cups cherry tomatoes or other miniature tomatoes (red or mixed colors);

2 cups bite-sized fresh mozzarella balls, drained;

1⁄2 cup Pesto Vinaigrette

Coarse or large-crystal garnishing salt, to taste;

Cracked or coarsely ground black pepper, to taste.

Gently stir together the tomatoes and bocconcini in a serving bowl. Pour the vinaigrette over the top. Season generously with salt and pepper. Serve at room temperature.

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