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Mozzarella and Tomato Salad

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

  1. 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.
TagsSaladSalad DressingItalian AmericanItalianEuropeanMozzarellaCheeseDairyTomatilloVegetableSpinachLeafy GreensStarterDinnerVegetarianNut FreeGluten FreeEasyQuickWeeknight Meals30 Minutes or Less5 Ingredients or FewerNo-CookSummerCookbooks
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