Cherry Tomato, Mozzarella & Mint Salad
Feel free to use large tomatoes cut into wedges rather than cherry tomatoes.
| serves: 6-8|
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