Fresh Mozzarella & Tomato Salad Recipe
A splash of lemon and hint of refreshing mint brighten up the medley of red tomatoes, creamy mozzarella and ripe avocados in this colorful, sensational salad. Lynn Scully - Rancho Santa Fe, California
This recipe is:
Contest Winning
Quick
8 Servings
Prep: 25 min. + chilling
Ingredients
6 plum tomatoes, chopped
2 cartons (8 ounces each) fresh mozzarella cheese pearls, drained
1/3 cup minced fresh basil
1 tablespoon minced fresh parsley
2 teaspoons minced fresh mint
1/4 cup lemon juice
1/4 cup olive oil
3/4 teaspoon salt
1/4 teaspoon pepper
2 medium ripe avocados, peeled and chopped
Directions
In a large bowl, combine the tomatoes, cheese, basil, parsley and mint; set aside.
In a small bowl, whisk the lemon juice, oil, salt and pepper. Pour over tomato mixture; toss to coat. Cover and refrigerate for at least 1 hour before serving.
Just before serving, stir in avocados. Serve with a slotted spoon. Yield: 8 servings.
Nutrition Facts: 3/4 cup equals 305 calories, 26 g fat (10 g saturated fat), 45 mg cholesterol, 309 mg sodium, 8 g carbohydrate, 4 g fiber, 11 g protein.
Fresh Mozzarella & Tomato Salad published in Simple & Delicious July/August 2009, p35
Tip
Fresh Mozzarella Facts
Compared to the more firm texture of most commercially produced mozzarella, fresh mozzarella is soft and moist. The flavor is mild, delicate and somewhat milky. Fresh mozzarella is usually shaped into balls and stored in brine. After buying fresh mozzarella, it should be refrigerated in the brine and eaten within a few days.
Beth Layman :)
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