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Layer tomatoes and cheese in shallow dish. In small jar, with tight-fitting lid, place oil, vinegar, parsley, onion, basil, salt and pepper. Cover and shake well. Pour over tomatoes and cheese. Cover and refrigerate several hours, occasionally spooning dressing over tomato salad. Makes 4 servings.
By Robin from Washington, IA
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(Archived Apr 14, 2010)Tomato, Mozzarella, Basil and Kalamata Olive Salad
Place tomato, mozzarella, basil and olives in a bowl, drizzle with olive oil, season with salt and pepper, toss, allow to sit at room temperature for fifteen or twenty minutes and serve.
By Deeli from Richland, WA
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