¼cupsun-dried tomatoes packed in oil, diced into ½’’ pieces
¼cupfresh basil, chiffonade cut into thin strips
2tablespoonshigh-quality olive oil
1tablespoonwhite balsamic vinegar
Pinchof salt and 3 turns of a black pepper grinder
Place all ingredients in a medium bowl. Toss lightly with a rubber spatula to combine. Serve immediately or chill for up to 4 hours, leaving off the basil if you do not plan to serve right away. Let the cheese sit out at room temperature for 30 minutes before adding the basil and serving for the best flavor and texture.