- 2 pints grape or small heirloom tomatoes
- 1 cup bocconcini (miniature mozzarella balls) or 1 ball fresh mozzarella, chopped into bite-sized pieces
- 4 scallions or 1 spring onion bulb, thinly sliced on an angle
- 1/4 cup chopped fresh mint
- 1/4 cup chopped flat-leaf parsley
- 1/4 cup EVOO Extra Virgin Olive Oil
- Salt and ground black pepper
In a large bowl, combine all the ingredients and toss well to combine.