Tomato and Mozzarella Salad


(Submitted by Mike and Michele L.: Indianapolis, IN)

Yield: 6 servings



  • 1/4 c red wine vinegar
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • pepper to taste
  • 2/3 c olive oil
  • 1 pint cherry tomatoes, halved
  • 1-1/2 c cubed mozzarella cheese
  • 1/4 c chopped onion
  • 3 T minced fresh basil


In a small bowl, combine the vinegar, garlic, salt and pepper.  Whisk in oil until well blended.  Add remaining ingredients, toss to coat.

Cover and refrigerate for at least one hour, stirring occasionally.  Remove with a slotted spoon to a serving dish.