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."
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 6
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1/2 teaspoon salt
- 1 garlic clove minced
- 1/4 cup chopped onion
- pepper to taste
- 1/4 cup red wine vinegar
- 1 pint cherry tomatoes halved
- 2/3 cup olive oil
- 1-1/2 cups cubed part-skim mozzarella cheese
- 3 tablespoons minced fresh basil
- Carbohydrate 2.96054316110174 g
- Cholesterol 0 mg
- Fat 6.12286611855197 g
- Fiber 0.788880581092684 g
- Protein 0.603708332471639 g
- Saturated Fat 0.847944362139731 g
- Serving Size 1 1 serving (72g)
- Sodium 3.48267352094238 mg
- Sugar 2.17166258000905 g
- Trans Fat 0.19577761125884 g
- Calories 68 calories
Directions 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 Nutritional Facts 1 cup equals 308 calories, 30 g fat (7 g saturated fat), 22 mg cholesterol, 306 mg sodium, 4 g carbohydrate, 1 g fiber, 6 g protein. Print Add to Recipe Box Email a Friend
