"As soon as our cherry tomatoes start ripening, I pull out this recipe in order to make the most of our crop," details Lynn Merendino of Marysville, Pennsylvania. "This is so easy to fix that I prepare it for all our family get-togethers."
- 1/4 cup red wine vinegar
- 1 garlic clove, minced
- 1/2 teaspoon salt
- Pepper to taste
- 2/3 cup olive oil
- 1 pint cherry tomatoes, halved
- 1-1/2 cups cubed part-skim mozzarella cheese
- 1/4 cup chopped onion
- 3 tablespoons minced fresh basil
- In a small bowl, combine the vinegar, garlic, salt and pepper. Whisk in oil until well blended. Add remaining ingredients; toss to coat. Cover and refrigerate at least 1 hour, stirring occasionally. Remove with a slotted spoon to a serving dish. Yield: 6 servings.
Originally published as Tomato Mozzarella Salad in Country Woman July/August 1995, p26
Reviews for Tomato Mozzarella Salad
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Jun. 7, 2011
"Great recipe! It is also good served over fresh baby spinach."
Reviewed May. 22, 2009
"Add some cooked pasta and it makes the best pasta salad!"