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
Tools	Knife Bowl
Ingredients	1½ c fresh mozzarella or vegan 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
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.
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.
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