Step 1

Chop your tomatoes. To get them as uniformly sized as possible, I like to do the following:With round cherry tomatoes, I slice them into quarters from the top down.With more oblong shaped grape / baby plum tomatoes, I halve them lengthways and then cut them again widthways.

Step 2

Chop your mozzarella. If you have a large ball, cut it into thick slices and then into squares. You want the pieces just a little bigger than the tomato chunks, but not too big.

Step 3

Add the tomatoes and mozzarella into a bowl. Add salt and pepper to taste and mix through.

Step 4

Whisk together the pesto and olive oil, and drizzle it in. Mix through, give it a taste test and add additional pesto and olive oil or seasoning if desired.

Step 5

Serve. You can store any leftovers in the fridge for a few days.