Tomato Mozzarella Salad Recipe
"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
- 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.
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