Tomato Mozzarella Salad
"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."
Total TimePrep: 15 min. + chilling
- 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.
Nutrition Facts1 cup: 308 calories, 30g fat (7g saturated fat), 22mg cholesterol, 306mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 6g protein.
Jun 5, 2020
This has become a favorite recipe that I make year round. I often use small mozzarella balls cut in half .
Jun 7, 2011
Great recipe! It is also good served over fresh baby spinach.
May 22, 2009
Add some cooked pasta and it makes the best pasta salad!