Tomato and Mozzarella Salad
Prep time: 10 minutes
This light and refreshing salad is perfect for a diabetic-friendly lunch. It features a delightful combination of fresh tomatoes and mozzarella, drizzled with a zesty dressing that enhances the flavors without adding unnecessary carbs or sugar. 
Ingredients
1 cup cherry tomatoes, halved
1 cup fresh mozzarella balls (bocconcini or ciliegine)
1/4 cup fresh basil leaves, torn
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar (or substitute with lemon juice for lower acidity)
Salt and pepper to taste
Optional: A sprinkle of Italian seasoning for added flavor
Instructions
Begin by preparing the ingredients. Rinse the cherry tomatoes under cold water and halve them. Place the halved tomatoes in a large mixing bowl.
Next, add the fresh mozzarella balls to the bowl with the tomatoes. If you prefer smaller pieces, you can cut the mozzarella into halves or quarters.
Tear the fresh basil leaves and add them to the mixing bowl. The basil will add a fragrant touch to the salad.
In a small bowl, whisk together the extra virgin olive oil and balsamic vinegar (or lemon juice) until well combined. Season with salt and pepper to taste. If using, add a sprinkle of Italian seasoning to the dressing.
Drizzle the dressing over the tomato and mozzarella mixture in the large bowl. Gently toss everything together to ensure the ingredients are well-coated and the flavors meld together.
Taste the salad and adjust the seasoning if necessary. Once satisfied, serve immediately or chill for a few minutes to allow the flavors to develop further.
Enjoy this vibrant salad as a standalone dish or pair it with a protein source such as grilled chicken for a complete meal.
