Fresh mozzarella tomato salad

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

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