Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Fresh Mozzarella; 2 balls |
| 2 \N | Beefsteak Tomatoes |
| 1 \N | Red Onion |
| 1 cup | Basil Leaves; Loosely Packed |
| ⅓ cup | Extra Virgin Olive Oil |
| \N \N | Salt And Pepper |
Cut each ball of mozzarella into 6 slices. Cut each tomato slice into 6 slices. Thinly slice the red onion and separate into rings. Shred the basil leaves. Alternate slices of tomato and basil on a serving platter. Scatter the onion rings and basil over them. Drizzle the olive oil over the salad.
Season with salt and pepper to taste and serve.
Recipe by: 5 in 10 Appetizer Cookbook Posted to MC-Recipe Digest by Meg Antczak <meginny@...> on Mar 25, 1998