tomato mozzarella salad Name: darlene hoffman Base: oceana naval air station Recipe: 1/4. CUP RED WINE VINEGAR 1 GARLIC CLOVE 1/2 TSP. SALT PEPPER TO TASTE 2/3C. OLIVE OIL 1 PINT CHERRY TOMATOES 11/2 C. MOZZARELA CHEESE CUBES 1/4 C. CHOPPED ONION 3 T. DRIED BASIL COMBINE VINEGRA, GARLIC, SALT AND PEPPER. WHISK IN OIL UNTIL WELL BLENDED. ADD REMAINING INGREDIENTS; TOSS. COVER AND CHILL FOR 1 HOUR. REMOVE WITH SLOTTED SPOON TO SERVING DISH