Garden Fresh Tomato and Mozzarella Salad – “A Salad For Each Week” #21

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These tomatoes are fresh from my garden. I cut some oregano and parsley while I was out back, and added some part-skim mozzarella cubes to make a classic Italian combination.

Garden Fresh Tomato and Mozzarella Salad

  • 2 large tomatoes, chopped

  • 1 cup  part-skim mozzarella cheese, cubed

  • 2 Tablespoons fresh herbs such as oregano, parsley, and/or basil

  • 2 Tablespoon extra virgin olive oil

  • 1 Tablespoon red wine vinegar

  • 1 large garlic clove, minced or 1/2 teaspoon garlic powder

  • Salt and pepper to taste

Place olive oil, vinegar, garlic, and S&P into a medium bowl. Whisk together. Place in tomatoes, cheese, and herbs and gently stir to coat. Cover and chill for at least 30 min. Tastes better the next day!!

 

Other recipes you will enjoy:

“A Salad For Each Week” Recipes:

  1. Broccoli and White Bean Salad

  2. Asian Purple Cabbage Slaw

  3. Fresh and Minty Cantaloupe and Tomato Salad

  4. Tangy Kale and Sweet Potato Bit Salad

  5. Key Lime Corn and Black Bean Salad

  6. Green Bean, Tomato, and Mozzarella Pesto Salad

  7. “So Long Summer” Salad

  8. Pickle Salsa

  9. Gingery Broccoli and Carrot Salad

  10. Mediterranean Farro Salad

  11. Home Grown Kale and Pumpkin Seed Salad

  12. Roasted Sweet Potato Salad with Warm Chutney Dressing

  13. Cranberry and Orange Quinoa Salad

  14. Southwest Ranch Dressing

  15. Marinated Mushrooms

  16. Fajita Quinoa

  17. Caesared Brussel Sprouts

  18. Fresh Argentinian Salad

  19. The “New Green” Salad

  20. Shrimp, Strawberry, and Feta Salad with Balsamic Chia Dressing

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10 Comments

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