- 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
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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!"