Thread: Salads
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Old September 18, 2012   #67
Zana's Avatar
Join Date: Jan 2007
Location: Southwestern Ontario, Canada
Posts: 4,504

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

Prep: 25 min. + chilling
Yield: 8 Servings

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

• 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.

Nutritional 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.

Originally published as Fresh Mozzarella & Tomato Salad in Simple &
Delicious July/August 2009, p35


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.
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