Sun-Dried Tomato Salad

This tangy dish is easy to prepare and is especially delicious in the summertime.

Yield: 3-4 servings

Time: 10 minutes


  • Knife
  • Bowl


  • 1½ c mozzarella
  • 2 large tomatoes or 15-20 cherry or grape tomatoes
  • 8-10 slices oil-packed sun-dried tomatoes, with excess oil squeezed off
  • ¼ cup olive oil
  • salt


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.


You can keep this salad in a covered container in the refrigerator for 2 or 3 days. Take it out 15 minutes before serving.


Abbreviations  |  Conversions  |  Cooking tips

Sun-Dried Tomato Salad