• 2 pints grape tomatoes or small heirloom tomatoes
• 1 cup bocconcini (miniature mozzarella balls) or 1 ball fresh mozzarella, chopped into bite-size pieces
• 4 scallions or 1 spring onion bulb, thinly sliced on an angle
• 1/4 cup fresh mint, chopped
• 1/4 cup flat leaf parsley, chopped
• 1/4 cup extra virgin olive oil (EVOO)
• Salt and freshly ground black pepper

In a large bowl, combine all the ingredients and toss well to combine.


This is one of many “Yum-o!” recipes – it’s good and good for you. To find out more about Yum-o!, Rachael’s nonprofit organization, go to www.yum-o.org.

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