Mozzarella and tomato salad

Yield: 4 Servings

Measure Ingredient
175 grams (6 oz) mozzarella cheese (best quality you can find)
300 grams (10 oz) firm ripe tomatoes
\N \N Salt and pepper
1 bunch Basil (or to taste)
4 tablespoons Or more olive oil (mix of regular and extra virgin)
1 teaspoon Oregano (optional)

Slice the mozzarella and tomatoes and arrange alternating slices in a serving dish. Season with salt and plenty of pepper, tear the basil leaves into pieces over the salad and sprinkle with olive oil and the oregano, if you like. (personally I also like a splash of red wine vinegar with this.) Recipe is from _Mediterranean Cookery_ by Claudia Roden.

Posted to EAT-L Digest 22 Aug 96 From: Felicia Pickering <MNHAN063@...> Date: Thu, 22 Aug 1996 23:46:47 EDT

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