1 Review

Wonderful, everyone loved it! I did make a few changed. I doubled the recipe (and glad I did because it went fast) and used 1 1/2 blocks of Mozzarella cheese, diced. I also used 2 15oz +/- cans of rosted tomatoes because the fresh are out of season and not yummy. I didn't have baslsamic vinegar on hand (thought I did) so I used white balsamic vinegar. It has a lighter taste so I used equal amounts of vin and oil. I look forward to trying the other vinegar. In order to get a really nice burst of flavor I decided to chill the mozzarella mixture like you said but toss it with fresh, hot israeli couscous (I have a few pasta dishes I do this with). Just b4 tossing in the couscous I added a few handfuls of arugula to the mozzarella and tomatoes. After tossing it all together I let it sit for a few minutes while I cleaned up the kitchen (an easy task with this dish) to allow the flavors to meld. Everyone loved it and I'll be making it again. Thanks for posting!

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Ilysse December 03, 2009
Israeli Couscous, Tomato and Mozzarella Salad