Mozzarella Veggie Salad Recipe
Mozzarella Veggie Salad Recipe photo by Taste of Home

Mozzarella Veggie Salad Recipe

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Vibrant garden-fresh vegetables get fast flavor from a store-bought vinaigrette and cubed cheese in this swift lunch salad from our Test Kitchen. It's also a tasty contribution to last-minute picnics and world place potlucks.
TOTAL TIME: Prep/Total Time: 5 min.
MAKES:8 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 5 min.
MAKES: 8 servings


  • 1 pint grape or cherry tomatoes
  • 2 cups fresh broccoli florets
  • 1 cup fresh cauliflowerets
  • 1 cup cubed part-skim mozzarella cheese
  • 3/4 cup balsamic vinaigrette

Nutritional Facts

1 serving (3/4 cup) equals 100 calories, 7 g fat (2 g saturated fat), 11 mg cholesterol, 252 mg sodium, 7 g carbohydrate, 1 g fiber, 4 g protein.


  1. In a large serving bowl, combine all ingredients. Yield: 8 servings.
Originally published as Mozzarella Veggie Salad in Quick Cooking July/August 2004, p15

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Reviewed Jul. 20, 2011

"My family liked this. I did however add some ingredients from another similar recipe, minced onion, minced garlic, and fresh basil!"

Reviewed Jan. 25, 2010

"I used cauliflower/broccoli Steamers so don't know how much (measurement) there was but then I added tomatoes to balance and also had shredded mozzarella on hand so used that and just eyeballed it. Then used raspberry vinaigarette. It was really good but next time, I'm also going to add red onion slices. Really a good recipe starter and then add your favorite. I'll bet cucumbers would be good too. YUMMY"

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