Summer tomato salad
Rae (our DIL) served this tomato salad one evening in her home. It was a delightful twist of tomatoes, olives, and cheese. I am not a fan of olives, but the olives in this dish give it a unique twist and I love it. This is her own recipe. Our almost-two-year-old grandson was picking the olives out of the salad to eat.
Olives are an excellent source of antioxidants and Vitamin E. They are heart healthy and help with osteoporosis.
The ingredients you need for this tomato salad are (probably) in your kitchen. You can add as little or as much of the ingredients as you wish. I do advise to leave the olives in the dish, even if you are not a fan of olives. Trust me on this one!
The ingredients you need are cherry tomatoes, mozzarella cheese, sliced olives, and some olive oil, salt, and oregano to taste. Refrigerate until you are ready to serve.
This dish adds color and pizzaz to your menu, and is healthy as well.
- 1 lb. cherry tomatoes - sliced
- 2-3 oz. sliced black olives, drained
- 6 oz. mozzarella cheese, cut into small cubes
- olive oil - a drizzle
- oregano - to taste
- salt - to taste
- Wash and slice tomatoes
- Slice olives or use sliced olives
- Cut mozzarella cheese into chunks
- Mix together.
- Drizzle olive oil, salt, and oregano on top and stir gently
- Refrigerate until ready to serve