Boistfort Valley Farm
Community Supported Recipe Box

Cherry Tomato, Mozzarella & Mint Salad

Feel free to use large tomatoes cut into wedges rather than cherry tomatoes.


  • 3 cups yellow cherry tomatoes (about 8 oz.)
  • 3/4 lb. fresh mozzarella (use bocconcini or cut large balls into cubes)
  • Kernels cut from 1 ear raw fresh corn (about 2/3 cup)
  • 1/2 tsp. salt
  • 1/2 tsp. freshly ground black pepper
  • 1/4 cup julienned fresh mint leaves
  • 1 Tbs. sherry vinegar
  • 1/2 cup fruity-spicy, rustic extra-virgin olive oil


serves: 6-8
dish: appetizer
season: summer, fall

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 gently.

recipe by Georgeanne Brennan, A Summer Mediterranean Menu that Showcases Olive Oil