Tomato And Mozzarella Salad

Toss farm-stand tomatoes (we love to use red, yellow, and orange) with basil and extra-virgin olive oil for one of summer’s simple pleasures. For the best flavor, don’t refrigerate this salad.

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Ingredients

4 Side-Dish Servings

▢ 3 pounds tomatoes cut into 1½-inch chunks
▢ 8 ounces lightly salted small fresh mozzarella balls, each cut in half, or 1 package (8 ounces) mozzarella cheese, cut into ½-inch chunks
▢ 1 cup loosely packed fresh basil leaves chopped
▢ 3 tablespoons extra-virgin olive oil
▢ ¾ teaspoon salt
▢ ¼ teaspoon coarsely ground black pepper

Instructions

In large bowl, toss tomatoes, mozzarella, basil, oil, salt, and pepper until evenly mixed.

Nutrition values

Calories: 160 kcal

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Course; Salad

Cuisine; European / Italian