1 qt. lightly packed flat-leaf parsley sprigs, coarsely chopped
2 cups chopped tomatoes
3/4 cup chopped green onions
1 cup chopped fresh mozzarella cheese
3 tablespoons balsamic vinegar
6 tablespoons olive oil
1 1/2 teaspoons minced garlic
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
In a large bowl, combine parsley, tomatoes, onions, and mozzarella. In a small bowl, combine vinegar, oil, garlic, salt, and pepper. Pour vinaigrette over parsley salad and mix to combine.
Note: Nutritional analysis is per 1-cup serving.