Tomato-Cucumber Mozzarella Salad Recipe

Tomato-Cucumber Mozzarella Salad Recipe photo by Taste of Home

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"I used fresh mozzarella for the first time last year and loved it. I wanted to incorporate it into as many dishes as possible and came up ith this salad. It has quickly become a mainstay at my house." —Jennifer Klann Corbett, Oregon

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Tomato-Cucumber Mozzarella Salad Recipe

Prep: 20 min. + chilling

Yield: 8 Servings

20 20

Ingredients

3 medium tomatoes, chopped
1 English cucumber, quartered and cut into 1/4-inch slices
1 small green pepper, chopped
1/4 cup thinly sliced onions
12 pitted Greek olives, sliced
2 tablespoons minced fresh parsley
1 tablespoon minced fresh basil
1/3 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons balsamic vinegar
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon pepper
4 ounces fresh mozzarella cheese, cubed

Directions

In a large bowl, combine the tomatoes, cucumber, green pepper, onions, olives, parsley and basil.
For dressing, in a small bowl, whisk the oil, vinegars, sugar, salt, oregano and pepper. Pour over salad; toss to coat.
Cover and refrigerate for at least 15 minutes. Just before serving, stir in cheese. Serve with a slotted spoon. Yield: 8 servings.

Nutritional Facts 3/4 cup equals 160 calories, 14 g fat (3 g saturated fat), 11 mg cholesterol, 265 mg sodium, 6 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Tomato-Cucumber Mozzarella Salad in Taste of Home August/September 2008, p41

Fresh Mozzarella Facts

Compared to the more firm texture of most commercially produced mozzarella, fresh mozzarella is soft and moist. The flavor is mild, delicate and somewhat milky. Fresh mozzarella is usually shaped into balls and stored in brine. After buying fresh mozzarella, it should be refrigerated in the brine and eaten within a few days.