Recipe information
Yield
serves 6
Ingredients
8 ripe medium tomatoes, cored, cut into 1-inch pieces
1 pound fresh mozzarella, cut into 1/2-inch cubes
4 packed cups coarsely chopped fresh baby spinach leaves
1 1/2 teaspoons kosher salt
1/4 cup extra-virgin olive oil
3 tablespoons red-wine vinegar
1 teaspoon dried oregano
Preparation
Step 1
Toss together the tomatoes, mozzarella, spinach, and salt in a large serving bowl.
Step 2
Whisk together the oil and vinegar in a small bowl. Pour the dressing over the salad and toss well. Sprinkle with the oregano, and toss to combine.
Reprinted with permission from Lidia's Italy in America by Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Copyright © 2011 by Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Excerpted by permission of Knopf, a division of Random House, Inc. All rights reserved. Buy the full book from Amazon or Bookshop.
