Tomato, Mozarella Salad
By: Ingrid  Devilliers
Published: Wednesday, February 24, 2010 - 1:03pm

Ingredients




Ingredients:
Baby Arugula salad
3 tomatoes
1/2 cup buffalo mozarella
6 basil leaves
 cup sun dried tomatoes
 cup broccoli sprouts
10 olives
 cup sliced red onion
extra-virgin olive oil
balsamic vinegar
dried oregano
salt
pepper

Preparation

1 Put the Arugula salad leaves into a bowl. Slice the tomatoes and add to the salad leaves. Slice the mozarella into cubes and add to the tomatoes and salad. Add the basil leaves, sun dried tomatoes, broccoli sprouts, olives, red onion and oregano. Pour some extra-virgin olive oil and balsamic vinegar over the salad. Add salt and pepper to taste and toss the salad slightly. (I have modified the recipe a little bit.)

About


There are so many things in life that I like that I have taken pictures of a few of those. I would like to share those things with you like red wine, olives, mozarella cheese and flowers. I love salads and of course yellow, yellow lemons!
I would love to share this Tomato, mozarella salad with you that I found on a lovely blog http://myfrenchkitchen.wordpress.com/   Ronell has been such an inspiration and encouragement to me. Her recipes, photographs and life's journey in the French country side has blessed me tremendously! I have modified this recipe.
Enjoy!