Mozzarella and Tomato Salad

Name: Mozzarella and Tomato Salad
Yield: serves 6
Ingredients: 8 ripe medium tomatoes, cored, cut into 1-inch pieces; 1 pound fresh mozzarella, cut into 1/2-inch cubes; 4 packed cups coarsely chopped fresh baby spinach leaves; 1 1/2 teaspoons kosher salt; 1/4 cup extra-virgin olive oil; 3 tablespoons red-wine vinegar; 1 teaspoon dried oregano

December 14, 2011

Recipe information

Yield
serves 6

Ingredients

8 ripe medium tomatoes, cored, cut into 1-inch pieces

1 pound fresh mozzarella, cut into 1/2-inch cubes

4 packed cups coarsely chopped fresh baby spinach leaves

1 1/2 teaspoons kosher salt

1/4 cup extra-virgin olive oil

3 tablespoons red-wine vinegar

1 teaspoon dried oregano

Preparation

Step 1
Toss together the tomatoes, mozzarella, spinach, and salt in a large serving bowl.
Step 2
Whisk together the oil and vinegar in a small bowl. Pour the dressing over the salad and toss well. Sprinkle with the oregano, and toss to combine.

Cover of the cookbook featuring the author with a table full of fresh herbs and vegetables.

Reprinted with permission from Lidia's Italy in America by Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Copyright © 2011 by Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Excerpted by permission of Knopf, a division of Random House, Inc. All rights reserved. Buy the full book from Amazon or Bookshop.

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes