Cherry Tomato, Mozzarella & Mint Salad
by Georgeanne Brennan
Feel free to use large tomatoes cut into wedges rather than cherry tomatoes.
Serves six to eight.
1-1/2 cups red cherry tomatoes (about 8 oz.)
1-1/2 cups yellow cherry tomatoes (about 8 oz.)
3/4 lb. fresh mozzarella (use bocconcini or cut large balls into cubes)
Kernels cut from 1 ear raw fresh corn (about 2/3 cup)
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/4 cup julienned fresh mint leaves
1 Tbs. sherry vinegar
1/2 cup fruity-spicy, rustic extra-virgin olive oil
Cut the cherry tomatoes in half, immediately putting them onto a platter where their juices can collect. Scatter the mozzarella and the corn kernels over the tomatoes and sprinkle everything with the salt and pepper; top with the mint. Drizzle with the vinegar and then with the olive oil. Toss gently.
nutrition information (per serving):
Size
:
based on eight servings;
Calories
(kcal):
230;
Fat
(g):
20;
Fat Calories
(kcal):
180;
Saturated Fat
(g):
6;
Protein
(g):
10;
Monounsaturated Fat
(g):
12;
Carbohydrates
(g):
5;
Polyunsaturated Fat
(g):
2;
Sodium
(mg):
200;
Cholesterol
(mg):
15;
Fiber
(g):
1;
photo: Martha Holmberg
From Fine Cooking 39
, pp. 64-68