Ingredients
3/4 to 1 pound fresh mozzarella, diced into 1/2-inch cubes
1 pound peak-season tomatoes (I prefer roma for this because they’re less wet, but other varieties also work), 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
Preparation
Mix and season and then reseason 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).
