Cherry Tomato, Mozzarella & Mint Salad

Cherry Tomato, Mozzarella & Mint Salad
Photo by Martha Holmberg


  • ½ tsp. freshly ground black pepper
  • 1 Tbs. sherry vinegar
  • 1-½ cups red cherry tomatoes (about 8 oz.)
  • 1-½ cups yellow cherry tomatoes (about 8 oz.)
  • ½ tsp. kosher salt
  • ¾ lb. fresh mozzarella (use bocconcini or cut large balls into cubes)
  • Kernels cut from 1 ear raw fresh corn (about 2/3 cup)
  • + 2 more ingredients
    • ½ cup fruity-spicy, rustic extra-virgin olive oil
    • ¼ cup julienned fresh mint leaves

Cut the cherry tomatoes in half, immediately putting them onto a platter where their juices can collect. Scatter the mozzarella and the corn kernels over the tomatoes and sprinkle everything with the salt and pepper; top with the mint. Drizzle with the vinegar and then with the olive oil. Toss ge...

View full recipe at Fine Cooking


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