oz fresh buffalo mozzarella cheese (cut into 2 inch sections)
1
tbsp balsamic vinegar
1/4
cup small fresh basil leaves
1
cup sugar snap peas
Directions
1.
Bring a large saucepan of salted water to a boil over high heat. Add the sugar snap peas and cook until they are bright, vivid green, about 1 to 2 minutes.
2.
Drain and transfer to a bowl of iced water to cool, about 2 minutes.
3.
Drain and add to a salad bowl. Add buffalo mozzarella, basil, tomatoes, and toss.
4.
Drizzle with balsamic vinegar, olive oil, sprinkle salt and pepper to taste.
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