This tangy dish is easy to prepare and is especially delicious in the summer.
Yield: 3-4 servings
Time: 10 minutes
Tools
- knife
- bowl
Ingredients
- 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
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. However, it’s not as flavorful when it’s very cold, so remove it from fridge and let sit for 15 minutes before serving.
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