Tomato-mozzarella salad

ingredients (4 portions)
cooking time 15min

• 500g different coloured small tomatoes
• 2 tablespoons of Prunotton vegan organic pesto
• 1 pss small mozzarella balls
• 2 tbsp Greeonolia Greek olive oil
• black pepper
• fresh basil for decoration

Cut the small tomatoes into quarters and mix with the organic pesto in a separate bowl.
In another bowl, add the olive oil and a few grinds of black pepper. Drain the mozzarella balls and toss with the olive oil. Stir to combine.
Serve, garnish with fresh basil leaves and enjoy as a side salad with chicken or steak, for example.