My Recipe Box

Cherry Tomato, Mozzarella & Mint Salad


Serves six to eight.

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

  • 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 (kcal): 20, Fat Calories (g): 180, Saturated Fat (g): 6, Protein (g): 10, Monounsaturated Fat (g): 12, Carbohydrates (mg): 5, Polyunsaturated Fat (mg): 2, Sodium (g): 200, Cholesterol (g): 15, Fiber (g): 1,

Photo: Martha Holmberg

I have made this many times, and everyone loves the fresh flavors and different textures. I agree with the previous reviewer regarding the amount of oil. Just 1-2 Tbs drizzled over the salad makes it great. Using basil rather than mint is equally as good. Whenever we want a fresh, quick salad for unexpected guests this is our first choice.

I 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.

Great 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.

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