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Tomato and Mozzarella Salad

Serve this classic salad with Roasted Garlic Pesto Cream Pasta.

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Ingredients

• 2 pints grape or small heirloom tomatoes
• 1 cup bocconcini (miniature mozzarella balls) or 1 ball fresh mozzarella, chopped into bite-sized pieces
• 4 scallions or 1 spring onion bulb, thinly sliced on an angle
• 1/4 cup chopped fresh mint
• 1/4 cup chopped flat-leaf parsley
• 1/4 cup EVOO – Extra Virgin Olive Oil
• Salt and ground black pepper

Aired on:

• July 23, 2010

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Also on this show:

• The ABCs of Cheese
• How to Create Gourmet Cupcakes
• Mystery Diseases

Related stories:

• A Summer Salad Fake-out
• Chefs' Summer Must-Haves
• The Summer All-Stars Answer Your Questions
• Make Your Own Cheese Board
• Rocco's Grill Zone

Recipes on this show:

• Mini Cookie Cups with Ice Cream
• Roasted Garlic Pesto Cream Pasta

Related Recipes:

• BBQ Pulled Pork Quesadillas with BUSH'S® Southern Pit Barbecue Grillin' Beans®
• Eggplant Parm with Egg Pasta
• Beef Burgers with Watercress Pesto
• Roasted Vegetable “Lasagna”
• Pimiento Cheeseburgers

Recipe Categories:

• Vegetables
• Tomatoes
• Cheese
• Salad

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Yields: Serves 4

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Preparation

In a large bowl, combine all the ingredients and toss well to combine.

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