Monday, July 6, 2009

Italian Cherry Tomato Salad

Here's another great salad for summer gatherings. It's mayo-free, so it's okay if it sits out in warm weather for a little while.


1 green bell pepper, thinly sliced and cut into one inch pieces
1/2 cup sliced green onions
1 (6 ounce) can pitted ripe olives, cut in half
8 ounces mozzarella cheese, cubed
2 pint containers cherry or grape tomatoes, halved or quartered, depending on size
1 tablespoon olive oil
3 tablespoons red wine vinegar
3 tablespoons prepared commercial pesto
1 teaspoon sugar

Combine first 5 ingredients in medium bowl. Toss and set aside. In a small bowl, combine olive oil and next 3 ingredients. Mix well. Pour over salad and toss until coated. Chill at least one hour before serving.

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