Fresh Tomato Mozzarella Salad Recipe
A light no-cook meal or side dish perfect during the summer months. Loaded with ripe, juicy, flavor-popping tomatoes, creamy mozzarella, and fresh basil.
Servings: 8
Calories: 221kcal
Ingredients
Salad:
- 1 pint Mini Kumato tomatoes
- 1 pint Zima tomatoes (yellow)
- 1 pint grape tomatoes
- 12 oz fresh mozzarella – Bocconcini or Ciliegine ( small round mozzarella balls)
- 2 tablespoons fresh parsley minced
- 2 tablespoons fresh basil minced
Vinaigrette:
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 1 small garlic clove minced
- 1 teaspoon sea salt coarse
- 1/2 teaspoon black pepper fresh ground
Instructions
INSTRUCTIONS
- Whisk together olive oil, red wine vinegar, minced garlic, salt, and pepper. Set aside.1/4 cup olive oil, 1/4 cup red wine vinegar, 1 small garlic clove, 1 teaspoon sea salt, 1/2 teaspoon black pepper
- Slice larger tomatoes in half. I used a combination of different tomatoes. But use whatever you like. Slice mozzarella balls in half. You want tomatoes and mozzarella to be similar in size. Place in a large bowl.1 pint Mini Kumato tomatoes, 1 pint Zima tomatoes, 1 pint grape tomatoes, 12 oz fresh mozzarella
- Add the parsley and basil to the tomatoes and mozzarella, gently toss until combined.2 tablespoons fresh parsley, 2 tablespoons fresh basil
- Pour the vinaigrette over the salad and gently toss to coat evenly.
- Let sit 15 minutes before serving so the flavors combine.
Notes
The tomatoes in this salad will start to break down and release juices, so it's best to enjoy them fresh. Store leftovers in an airtight container in the refrigerator for up to 2 days.
Nutrition
Calories: 221kcal | Carbohydrates: 8g | Protein: 11g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 33mg | Sodium: 567mg | Potassium: 458mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1875IU | Vitamin C: 25.7mg | Calcium: 234mg | Iron: 0.8mg