| Level: | Easy |
| Total: | 15 min |
| Active: | 15 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 pounds grape tomatoes, halved
- 2 romaine hearts, quartered lengthwise and chopped
- 1/4 cup fresh basil leaves
- 1/4 cup Kalamata olives, chopped
- 8 ounces fresh mozzarella, cubed
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1 tablespoon red wine vinegar
- Salt and pepper
Instructions
- Add the tomatoes, romaine, basil, olives, mozzarella, olive oil and garlic to a large salad bowl. Dress with red wine vinegar and season with salt and pepper to taste. Toss well.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 205 |
| Total Fat | 14 g |
| Saturated Fat | 6 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 4 g |
| Sugar | 5 g |
| Protein | 11 g |
| Cholesterol | 30 mg |
| Sodium | 668 mg |
Reviews
I loved it! Modified it by leaving out the Kalamata olives (they are Greek anyway) and used 1/2 balsamic and 1/2 red wine vinegar instead of all red wine vinegar…..had left over homemade Chicken tenders that I chopped and put on top for a lovely lunch!!!
My family loves this salad. I make only this for dinner on salad night and we eat as much as we want. The olives give it a nice kick. Thank you Nancy for your great salads.
Excellent salad! I used black olives as we don’t care for the kalamata, and the salad was a hit! Thanks, Nancy!