Tomato and Mozzarella Salad

by Rachael Ray Show Staff 8:00 AM, July 23, 2010

Aired July 23, 2010

Serves Serves 4
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

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