Friday, August 22, 2008

tomato cucumber mozzarella salad

1/3 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons balsamic vinegar
1 teaspoon sugar
1/2 teaspoon sale
1/2 teaspoon dried oregano
1/4 teaspoon pepper
3 medium tomatoes chopped
1 english cucumber quartered and cut into 1/4 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
4 ounces fresh mozzarella cheese, cubed

In a jar with a tight fitting lid, combine the first seven ingredients, shake well
In a large bowl, combine the tomatoes, cucumbers, green pepper, onions, olives, parsley, and basil. Drizzle with dressing; toss to coat. Cover and refrigerate for at least 15 minutes. Just before serving, stir in cheese, Serve with a slotted spoon.

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