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