Recipes Salad Recipes
Garden Fresh Mozzarella Salad
This recipe is easy, adaptable, and very forgiving. Assume each person will eat one cup of this salad, but don’t be surprised if they want seconds. You can modify the ingredients as you wish. I like to use the Italian Herb Olive Oil in this – it makes a huge difference than using plain olive oil.
Ingredients
- Mozzarella Balls
- Grape Tomatoes
- Corn on the Cob
- Mini Cucumbers
- Flavored Olive Oil (I love the Italian Herbs in this salad)
- Good Quality Balsamic Vinegar
- Pinch of Salt and Pepper
Instructions
- If mozzarella balls are large cut them in half.
- Cut tomatoes in half
- Slice and cut cucumbers in ¼ inch length and cut in half or quarters depending on size.
- Add corn (I have used frozen in a pinch, just cook it slightly in the microwave and then cool.)
- Start out with two tablespoons of flavored olive oil and balsamic vinegar. Taste and add more as needed.
- This is better if you can make it the day before because it is better after it sits for a day.