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Ingredients

• 6 ripe Roma tomatoes or small "tomatoes on the vine"
• 6 fresh basil leaves
• 12 small fresh mozzarella balls (bocconcini) or 8 ounces fresh mozzarella, cut into 1-inch cubes
• Olive oil
• Sea salt and freshly ground black pepper
• 1 head romaine, washed and cut into a chiffonade (about 1/4–inch thick)
• 1/2 cup prepared pesto sauce
• 2 tablespoons olive oil
• 2 tablespoons cup red wine or balsamic vinegar

Description

Makes 6 Salads.

Viking