I am always looking for easy ways to brighten up my meals. Hence the Tomato Mozza Salad. You might remember this as part of our 4th of July menu last week. The more color, the better in my opinion. Maybe that’s why I love purple onions, bright cherry tomatoes, eggplant, arugula, and carrots.
These great little veggie guys not only make your meal pretty, they can add different elements to your plate. Elements like texture, flavors, and aromas. I mean, have you ever crumbled fresh parsley in your hand and smelled how great it is?! No? Well you should…it’s pretty stinkin awesome.
One of my favorite go to veggies for color and texture is the cherry tomato. I have even used it in a traditional German salad- the Tomato Cucumber Salad. In this case, just mix it with a little fresh basil and some mozza cheese balls for a tomato mozza salad…ooohhhh man…in the words of Dora the Explorer, delicioso!
Tomato Mozza Salad
Pair this fresh tomato mozza salad with any protein. It will go great with grilled chicken, baked pork chops, or broiled tilapia fillets.
| Prep Time | 5 minutes |
| Servings |
people
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- 1 pint cherry tomatoes halved
- 1 cup mini mozzarella cheese balls
- 1/4 cup fresh basil roughly chopped
- 2 tbsp olive oil
- 2 tsp balsamic vinegar
Ingredients
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- Cut cherry tomatoes in half. Roughly chop basil.
- Mix tomatoes, mozzarella cheese balls, and basil together in a bowl. Mix together olive oil and balsamic vinegar in separate bowl.
- Top tomatoes, cheese, and basil with balsamic dressing. Toss to combine. Refrigerate until serving.
