Super Summer Salad Recipe
High Cotton Food Styling and Photography
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1 English cucumber, seeded and diced (do not peel)
1 cup diced red onions
2 (7-ounce) fresh mozzarella balls, cut into ½ -inch cubes
1 tablespoon minced garlic
½ cup chopped basil
½ cup chopped parsley
1 tablespoon dried Fines Herbes, or 2 teaspoons dried oregano leaves and ½ teaspoon dried tarragon leaves
1 cup Italian salad dressing
1/2 teaspoon salt
Coarsely ground black pepper
Instructions
1 cup diced red onions
2 (7-ounce) fresh mozzarella balls, cut into ½ -inch cubes
1 tablespoon minced garlic
½ cup chopped basil
½ cup chopped parsley
1 tablespoon dried Fines Herbes, or 2 teaspoons dried oregano leaves and ½ teaspoon dried tarragon leaves
1 cup Italian salad dressing
1/2 teaspoon salt
Coarsely ground black pepper
1. Combine tomatoes, cucumber, onions, mozzarella, garlic, basil, parsley, Fines Herbes, and salad dressing in a large bowl; toss well.
2. Cover with plastic wrap and refrigerate 2 hours, or until well chilled. Add salt and pepper before serving. Serves 12.
Tips from the Test Kitchen
2. Cover with plastic wrap and refrigerate 2 hours, or until well chilled. Add salt and pepper before serving. Serves 12.
Tips From Our Test Kitchen: It’s important to seed the tomatoes and cucumber so they won’t water down the flavors of the other ingredients. To seed tomatoes easily, cut in half crosswise and remove the seeds. Squeeze the tomatoes over a bowl to release seeds and juices. To seed a cucumber, cut in half lengthwise and run the tip of a teaspoon down the center.
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