Tomato, Basil and Mozzarella Salad
3-4 ripe tomatoes
1/2 of a red onion
1/4 pound fresh mozzarella
1/8 cup of basil, sliced
2 tablespoons extra virgin olive oil
3 tablespoons balsamic vinegar
Cut the vegetables and cheese into bite size pieces. Pile the basil leaves on top of each other and roll into a tube (for easy slicing).
Add the chopped basil into the bowl and pour the oil and vinegar over all ingredients, adding a pinch of salt and pepper. Allow time for the veggies to marinate in the dressing. Serve cold.
Jordan Cunha is a nutrition volunteer at Dana-Farber Cancer Institute. Jordan studies nutrition at the University of New Hampshire and works at a restaurant in the Boston area. This recipe is a family favorite created by Jordan and her Mom. Jordan’s passion for food and nutrition comes from a family who loves to cook. She decided she wanted to volunteer at Dana-Farber because of her desire to help others, her past experiences with cancer in her family, and academic interests.
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