Fresh mozzarella salad

Yield: 6 Servings

Measure Ingredient
¼ cup Extra virgin olive oil
2 \N Cloves garlic; pressed
½ teaspoon Crushed red pepper flakes; or more to taste
8 ounces Fresh Mozzarella cheese; quartered
1 carton Cherry tomatoes; rinsed, stemmed (halved if large)
2 tablespoons Torn fresh basil leaves
\N \N Salt to taste

In small skillet combine olive oil, garlic and red pepper flakes; heat gently over very low heat just until garlic sizzles and oil is warm; do not brown; cool at room temperature. Drain the mozzarella well and pat dry; place in a serving bowl. Drizzle with red pepper, garlic and oil. Toss to coat. Marinate in refrigerator 1-2 hours. Add the tomatoes, basil and salt just before serving. Toss lightly to blend. Serves 6.


From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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