Cherry Tomato, Mozzarella & Mint Salad

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Serves six to eight.

by Georgeanne Brennan
from Fine Cooking
Issue 39
Last Edit Date: 7/13/2011 9:17:54 AM

Feel free to use large tomatoes cut into wedges rather than cherry tomatoes.

more about:

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

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by Amy, 8/4/2008I give the flavor 5 stars! I rate the recipe 4 stars because I think 1/2 cup of olive oil is way too much. I just drizzled a little over the salad before tossing.

by wheatprincess, 1/9/2008Great salad, great olive oil tasting menu. I went to the olive oil store and got the recommended kind of oil for each of the recipes. Guests could really taste the difference.