Tomato and Mozzarella Salad

  • Yield: 8 servings

Serve over thinly sliced toasted Italian or French bread for a bruschetta-style pick up.


2cups cherry tomatoes, halved
6ounces fresh mozzarella cheese, cut into small cubes
2ounces prosciutto, chopped
3tablespoons finely chopped fresh basil
1tablespoon extra-virgin olive oil
1-2tablespoon balsamic vinegar
-- Salt and pepper to tast


  1. In bowl, combine tomatoes, mozzarella, and prosciutto. Add remaining ingredients, tossing well. Refrigerate until serving. Makes 2 cups.

Recipe reprinted with permission from Holly Clegg's Trim & Terrific Gulf Coast Favorites: Over 250 Easy Recipes from My Louisiana Kitchen, 2008. 

Nutritional Info *per serving

  • Calories 207
  • Fat 8g
  • Saturated Fat 4g
  • Cholesterol 21mg
  • Sodium 144mg
  • Carbohydrate 3g
  • Fiber 1g
  • Sugars 2g
  • Protein 6g