Dill garden salad is a fresh tasting antipasti-style salad recipe.
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2 medium tomatoes, cut into bite-sized wedges
1 small cucumber, thinly sliced
1 small onion, cut in half, thinly sliced
1/2 cup pitted kalamata olives
4 ounces mozzarella cheese, cubed 1/2 inch
1/4 cup vegetable or olive oil
2 tablespoons white wine vinegar
1 to 2 tablespoons chopped fresh dill weed
1/4 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon pepper
*Substitute 1 teaspoon dried dill weed.
Place all salad ingredients exceptcheese cubes in serving bowl; toss lightly.
Whisk together all vinaigrette ingredients in bowl. Pour over salad; toss well. Refrigerate at least 4 hours to blend flavors. Stir in cheese just before serving.
To make a heartier salad for lunch, add cubes of ham or smoked turkey.