Ingredients
2 pounds bite-sized tomaotes, the more colorful the better
1/2 pound fresh mozzarrella or caprese
1 can whole pitted black olives
Dressing:
1/2 cup Olive Oil
2 T Balsamic Vinegar
2 tsp. stone ground or dijon mustard
2 T pureed Two Hearts Bruschetta
Salt, pepper, basil and parsley to taste
Preparation
Dice the mozzarrella if necessary, drain the olives and wash and dry the tomatoes.
Mix the dressing and shake well.
Toss all the ingredients together and let marinate for at least half an hour.
