Dilled Olive Salad
2 medium tomatoes, cut into bite-size wedges
1 small cucumber, thinly sliced
1 small onion, cut in half, thinly sliced
1/2 cup pitted kalamata olives
Vinaigrette (recipe follows)
4 ounces mozzarella cheese, in 1/2-inch cubes
1/4 cup olive oil
2 tablespoons white wine vinegar
1 to 2 tablespoons chopped fresh dill OR 1 teaspoon dried dill
1/4 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon pepper
For Salad: Place tomatoes, cucumber, onion and olives in large serving bowl; toss lightly.
Pour Vinaigrette over salad; toss well. Refrigerate at least 4 hours to blend flavors.
Stir cheese in just before serving.
For Vinaigrette: Whisk together oil, vinegar, dill, salt, sugar and pepper in small bowl. Note: To make a heartier salad for lunch, add cubes of ham or smoked turkey.
Makes 10 servings.
Approximate nutritional values per ½-cup serving: 120 calories, 10 g fat, 5 g cholesterol, 207 mg sodium, 4 g carbohydrate, 3 g protein, 1 g dietary fiber.