Taste of Home
Tomato-Cucumber Mozzarella Salad
TOTAL TIME: Prep: 20 min. + chilling
YIELD: 8 servings.
I used fresh mozzarella for the first time last year and loved it. I wanted to incorporate it into as many dishes as possible and came up with this tomato cucumber basil salad. It has quickly become a mainstay at my house. —Jennifer Klann, Corbett, Oregon
Ingredients
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3 medium tomatoes, chopped
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1 English cucumber, quartered and cut into 1/4-inch slices
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1 small green pepper, chopped
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1/4 cup thinly sliced onions
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12 pitted Greek olives, sliced
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2 tablespoons minced fresh parsley
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1 tablespoon minced fresh basil
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1/3 cup olive oil
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2 tablespoons red wine vinegar
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2 tablespoons balsamic vinegar
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1 teaspoon sugar
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1/2 teaspoon salt
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1/2 teaspoon dried oregano
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1/4 teaspoon pepper
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4 ounces fresh mozzarella cheese, cubed
Directions
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1.
In a large bowl, combine tomatoes, cucumber, green pepper, onions, olives, parsley and basil. In a small bowl, whisk oil, vinegars, sugar, salt, oregano and pepper. Pour over salad; toss to coat.
Cover and refrigerate for at least 15 minutes. Just before serving, toss in cheese. Serve with a slotted spoon.
Nutrition Facts
3/4 cup: 160 calories, 14g fat (3g saturated fat), 11mg cholesterol, 265mg sodium, 6g carbohydrate (4g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 3 fat, 1 vegetable.
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