I love the addition of the white beans. This looks good as a salad or at a topper for crostini.
3/4 to 1 pound fresh mozzarella, diced into 1/2-inch cubes
1 pound peak-season tomatoes, diced into 1/2-inch cubes
1 15-ounce can white beans, drained and rinsed or 1 3/4 cups white beans that you’ve cooked fresh
1/4 cup pesto (or a handful of slivered basil plus 1/4 cup olive oil)
3 to 4 tablespoons red wine vinegar
Salt and pepper to taste
Mix and season and then re-season again to adjust to your taste. Eat at once or keep it in the fridge up to a few days (really, it will depend on how fresh your mozzarella is; the made-daily stuff is only good for a day or two, most others will last nearly a week).
Credit: Smitten Kitchen
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