Shrimp and Tomato Summer Salad

 

2 Tbsp olive oil
2 Tbsp red wine vinegar
3/4 tsp salt
1/4 tsp coarsely ground black pepper

1/2 cup loosely packed fresh parsley leaves, chopped

1/4 cup loosely packed fresh mint leaves thinly sliced

1 lb cooked shelled and deveined large shrimp

2 lbs ripe tomatoes cut into 1" pieces

1 English cucumber cut lengthwise into quarters and then cut crosswise into 1" pieces

In a serving bowl, mix oil, vinegar, salt and pepper until blended. Sir in parley and mint.  Add shrimp, tomatoes, cucumber and onion to dressing in bowl.

 Stir to combine. Sprinkle salad with mozzarella cheese and serve at room temperature.  

Cover and refrigerate if planning to serve later.