Susan's tomato-basil salad
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | To 6 large red and/or yellow tomatoes, cut into wedges | |
| ¼ | cup | Olive oil |
| ¼ | cup | Fresh basil leaves, torn into thirds |
| 2 | teaspoons | Balsamic vinegar (optional) |
| 8 | ounces | Mozzarella or provolone cheese, cubed |
Directions
From : Sallie Krebs, Sat 06 Aug 95 04:00, Area: COOKING Fresh basil and juicy summer tomatoes combine in this side-dish salad.
Susan Alameda of Urbana, Illinois, created it.
Freshly ground black pepper
1. In a large glass bowl, combine the tomato wedges, olive oil and torn fresh basil. Add the vinegar, if you like. Toss the salad mixture to combine. Add the t mozzarella or provolone cheese. Cover and chill for at least 1 hour.
2. If the olive oil solidifies when chilled, let the salad stand at room temperature for 30 minutes. Grind pepper over salad and toss lightly.
Makes 12 to 16 side-dish servings. Source: Midwest Living, August 1995