Tomato Mozzarella Salad Recipe
- 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
- 1. 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.
1 cup: 308 calories, 30g fat (7g saturated fat), 22mg cholesterol, 306mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 6g protein.
Reviews for Tomato Mozzarella Salad
"Great recipe! It is also good served over fresh baby spinach."
"Add some cooked pasta and it makes the best pasta salad!"