Fresh Mozzarella and Tomatoes

Enjoy this easy refrigerated cheese and tomato salad - perfect side dish. MORE+ LESS-

By Betty Crocker Kitchens

October 7, 2010

Ingredients

medium tomatoes, cut into 1/4-inch slices

1/4

cup olive or canola oil

tablespoon chopped fresh or 1 teaspoon dried basil leaves

tablespoons red wine vinegar

tablespoon water

1/8

teaspoon salt

drops red pepper sauce

large cloves garlic, finely chopped

ounces fresh mozzarella cheese, sliced

Salad greens, if desired

Hide Images

1

Place tomatoes in glass or plastic dish. Shake remaining ingredients except cheese and salad greens in tightly covered container; pour over tomatoes.
2

Cover and refrigerate, turning tomatoes occasionally, at least 3 hours to blend flavors. Layer tomatoes alternately with cheese on salad greens.

This delicious salad goes well with baked rigatoni and other pasta dishes.
Tomatoes are a good source of lycopene, a phytochemical (or naturally occurring plant chemical in foods) that may have cancer-fighting properties.