Salad 2 medium tomatoes, cut into bite-size wedges 1 small cucumber, thinly sliced 1 small onion, cut in half, thinly sliced 1/2 cup pitted kalamata olives
4 ounces mozzarella cheese, in 1/2-inch cubes
Vinaigrette 1/4 cup olive oil 2 tablespoons white wine vinegar 1 to 2 tablespoons chopped fresh dill OR 1 teaspoon dried dill 1/4 teaspoon salt 1/4 teaspoon sugar 1/4 teaspoon pepper
For Salad: Place tomatoes, cucumber, onion and olives in large serving bowl; toss lightly. Pour Vinaigrette over salad; toss well. Refrigerate at least 4 hours to blend flavors. Stir cheese in just before serving. For Vinaigrette: Whisk together oil, vinegar, dill, salt, sugar and pepper in small bowl.
To make it a meal you could add cubes of ham or smoked turkey.