Tomato Mozzarella Salad

This is a ridiculously easy to make yet versatile salad. There’s pretty much no limits to the amount of variations you can have with this base concoction. For the best results try using fresh mozzarella. It absorbs the basil flavor so much better than the brick-style mozzarella.


3 cups chopped tomatoes
1 ½ cups diced mozzarella (½ pieces)
½ cup chopped basil
2 tsp extra virgin olive oil
Optional: 2 cups fresh baby spinach

In a large bowl toss together all of the ingredients.

Refrigerate overnight.

Note: If you’re using the spinach option, don’t add it until you’re ready to serve. If you leave the spinach in with the wet ingredients it’ll just make them soggy. Add just prior to serving and toss so everything is well coated.

Alt: This recipe is all about experimenting and having fun. If you’re not a fan of spinach, try using chopped cucumber or watermelon. If you’re not a fan of mozzarella try feta. The saltiness of it is a great contrast to the sweetness of the tomatoes. If you’re feeling really bold, try adding a splash or two of Balsamic vinegar when you toss everything together.



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