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7Ingredients
20Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 can black olives (large, cut in half, 6 oz. olives after draining)
- 3 cups cherry tomatoes (cut in half)
- 1 cup fresh mozzarella (pearls, cut in half, or use regular fresh mozzarella and cut into pieces)
- 1/2 cup vinaigrette dressing (I used my favorite vinaigrette, but any type of homemade or bottled vinaigrette that you like will work. A good choice would be Newman's Own Olive Oil and Vinegar Dressing, which is widely available and has only 1 gram of sugar.)
- 1/2 cup fresh basil leaves (chopped or torn)
- salt
- ground black pepper
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Reviews(11)
brownbagfashionista 5 years ago
I’ve made twice now, once for myself as a healthy snack and then recently as a side to a birthday party...a hit! Used balsamic vinegar and glaze...it was 🔥💥🔥💥
Nancy Firestone 8 years ago
This salad was delicious and perfect for a hot summer evening. Great idea to add fresh basil to dressing.
Jacqueline G. 8 years ago
This was a quick and easy side to go along with my Italian seasoned baked chicken and blanched asparagus tossed in olive oil, salt, pepper, and garlic. I had intended to save some tomato, olive, and moz salad for lunch, but...I admit, I over-indulged and didn't save myself left overs.