|Photo courtesy of Land O' Lakes|
2 medium tomatoes, cut into bite-sized wedges
1 small cucumber, thinly sliced
1 small onion, cut in half, thinly sliced
1/2 cup pitted kalamata olives
4 ounces Mozzarella Cheese, cubed 1/2 inch
1/4 cup vegetable or olive oil
2 tablespoons white wine vinegar
1 to 2 tablespoons chopped fresh dill weed* (or use 1 tsp dried dill - which I do because fresh is expensive and I won't use it up and it'll go bad)
1/4 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon pepper
Whisk together all vinaigrette ingredients in small bowl. Pour over salad; toss well. Refrigerate at least 4 hours to blend flavors. Stir in cheese just before serving.
I have made this the night before, leaving the cheese out until right before serving and that works great too. The flavors in this salad with that vinaigrette are amazing!
Let me know if you try it and what you think! I think you will love it as much as I do!