Tomato, Cucumber, Fresh Mozzarella, and Bay Scallops* Salad

And, the summer seafood salads just keep on coming:
(8 servings)

3 med. tomatoes, chopped
2 small Persian* cucumbers, quartered and cut into 1/4" slices
1 small red*, orange*, or yellow* sweet pepper, chopped
1 lb. small Bay Scallops*, cleaned
1/2-3/4 cup fresh lime juice (may take a little more - use Key Limes, if you can find 'em*)
1/4 cup thinly sliced sweet* white onion
12 pitted Kalamata olives, sliced
2 T. minced fresh parsley
1 T. minced fresh lemon*, lime*, or Thai* basil
1/3 cup EVOO
2 T. red wine vinegar
2 T. white* balsamic vinegar (I found this at Trader Joe's)
3/4* t. sugar
1/2 t. Kosher* salt
1/4 t. freshly ground pepper
1/2 t. dried oregano
4 oz. fresh (wet) mozzarella, cubed

Marinate and "cook" the scallops in the lime juice 4-6 hours til they turn white in the fridge. In a large bowl, combine the tomatoes, cucumber, chopped peppers, onions, scallops, olives, parsley, and basil. For dressing: in a small bowl, whisk the oil, vinegars, sugar, oregano, S&P. Pour over salad; toss to coat. Cover and refrigerate for at least 15 mins. Just before serving, stir in the cheese. Serve with a slotted spoon.

I hope you find Joy, Peace, Love, and FUN today!!

Love,

MM