cubed, hacked caprese

INGREDIENTS

• 3/4 to 1 pound fresh mozzarella, diced into 1/2-inch cubes
• 1 pound peak-season tomatoes (I prefer roma for this because they’re less wet, but other varieties also work), diced into 1/2-inch cubes
• 1 15-ounce can white beans, drained and rinsed or 1 3/4 cups white beans that you’ve cooked fresh
• 1/4 cup pesto (or a handful of slivered basil plus 1/4 cup olive oil)
• 3 to 4 tablespoons red wine vinegar
• Salt and pepper to taste