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Tomato-Cucumber Mozzarella Salad

Tomato-Cucumber Mozzarella Salad
"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
8 ServingsPrep: 20 min. + chilling

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,
© Taste of Home 2012

2 of 2

Tomato-Cucumber Mozzarella Salad (continued)

Directions (continued)

  • stir in cheese. Serve with a slotted spoon. Yield: 8 servings.
Nutrition 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.
© Taste of Home 2012