Yield: 4 Servings
|1 pounds||Fresh Mozzarella; 2 balls|
|1 cup||Basil Leaves; Loosely Packed|
|⅓ cup||Extra Virgin Olive Oil|
|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