Mozzarella and Tomato Salad
Tomato Basil Mozzarella Salad is a bright and fresh summer salad, bursting with juicy seasonal tomatoes, soft and creamy mozzarella balls, balsamic vinegar, olive oil, simple seasoning, and freshly sliced basil. Enjoy this tomato salad as a delicious side dish or a light lunch with crusty gluten free bread and crackers!
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INGREDIENTS
- 8 oz mini mozzarella balls, whole or cut in half ( I used medium-mini size and cut them in half into bite size pieces)
- 2 cups tomatoes in season, cut into quarters or half depending on size.
- 2 tablespoons balsamic vinegar or red wine vinegar
- ½ teaspoon lemon juice, freshly squeezed
- Salt to taste
- Black pepper to taste
- 3 tablespoons olive oil, good quality makes a huge difference
- 1-2 tablespoons fresh basil, chiffonade
INSTRUCTIONS
- In a large bowl add all the salad dressing ingredients.
- Slice the tomatoes and mozzarella balls and toss in the dressing.
- Season generously with salt and pepper and stir in the basil chiffonade.
- Basil should go in last, right before serving as it will wilt and get brown after a while.
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