This tangy dish is easy to prepare and is especially delicious in the summertime. | ||
Yield | 3-4 servings | |
Time | 10 minutes | |
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Ingredients |
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Directions | Dice the mozzarella into ¼-inch cubes.
Dice or quarter the fresh tomatoes. Cut the dried tomatoes into ½-inch squares. Mix cheese and tomatoes, drizzle with oil, sprinkle with salt, and serve immediately. |
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Notes | You can keep this salad in a covered container in the refrigerator for 2 or 3 days. Take it out 15 minutes before serving. | |
Help | Abbreviations | Conversions | Cooking tips | |
Sun-Dried Tomato Salad
