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6 medium tomatoes (1½ pounds), seeded and diced
1 English cucumber, seeded and diced (do not peel)
1 cup diced red onions
Two 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
Salt and pepper
Instructions
1 English cucumber, seeded and diced (do not peel)
1 cup diced red onions
Two 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
Salt and pepper
1. Combine the tomatoes, cucumber, onions, mozzarella, garlic, basil, parsley, Fines Herbes, and salad dressing in a large bowl; mix well.
2. Cover with plastic wrap and refrigerate for 2 hours, or until well chilled. Season with salt and pepper before serving. Serves 12.
Tips from the Test Kitchen
2. Cover with plastic wrap and refrigerate for 2 hours, or until well chilled. Season with 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.
