8 ripe medium tomatoes, cored and cut into 1-inch pieces
1 pound fresh mozzarella, cut into ½-inch cubes
4 cups packed fresh baby spinach leaves, coarsely chopped
1½ teaspoons kosher salt
¼ cup extra virgin olive oil
3 tablespoons red wine vinegar
1 teaspoon dry oregano
In a large serving bowl, toss together tomatoes, mozzarella, spinach and salt.
In a small bowl, whisk together oil and vinegar. Pour over the salad and toss well. Sprinkle with the oregano and toss again.
Recipe Courtesy: Lidia Bastianich