I’m sure I grabbed this recipe from someone else. I cannot remember where but if I find that source, I’ll let you know.
This is a great lunch for me, especially in the summer.
4 1/2 oz Fresh Mozzarella, chopped
1 can (7 oz) Albacore Tuna, picked over
3 oz (about 10) Grape Tomatoes, sliced
2 TBSP Fresh Basil
1 TBSP Extra Virgin Olive Oil
1/2 TBSP Pomegranate Red Wine Vinegar
Mix all ingredients, chill and serve.
Makes 3 servings (4 oz each)