This is a recipe from Jennifer in Oregon and can be found in the new Taste of Home Best Loved Recipes Cookbook, which features family-tested recipes from home cooks across America.
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Tomato-Cucumber Mozzarella Salad
Prep: 20 min. + chilling
3 medium tomatoes, chopped
1 English cucumber, quartered and cut into ¼ inch slices
1 small green pepper, chopped
1/4 cup thinly sliced onions
12 pitted Greek olives, sliced
2 tablespoons minced fresh parsley
1 tablespoon minced fresh basil
1/3 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons balsamic vinegar
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon pepper
4 ounces fresh mozzarella cheese, cubed
In a large bowl, combine the tomatoes, cucumber, green pepper, onions, olives, parsley and basil.
For dressing, in a small bowl, whisk the oil, vinegars, sugars, salt, oregano and pepper. Pour over salad; toss to coat.
Cover and refrigerate for at least 15 minutes. Just before serving, stir in cheese. Serve with a slotted spoon.
Yield: 8 servings.
Nutrition facts: 3/4 cup equals 160 calories, 14 g fat (3 g satured fat), 11 mg cholesterol, 265 mg sodium, 6 g carbohydrate, 1 g fiber, 4 g protein.
Click here to see the recipe for the Bruschetta Chicken, seen above.
And here for the recipe for Rustic Autumn Fruit Tart, also from the Taste of Home Best Loved Recipes Cookbook.