Tomato Mozzarella Salad
- 3 medium tomatoes, sliced
- 1/2 lb. Mozzarella cheese, thinly sliced
- 1/3 cup safflower oil
- 3 Tbsp. red wine vinegar
- 3 tsp. chopped parsley
- 3 Tbsp. finely chopped onion
- 1 Tbsp. finely chopped fresh basil or 1/2 tsp. dried basil
- dash salt
- dash pepper
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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With this salad you choose the amount of each ingredient you wish to use. If you would like to spice it up further just sprinkle with a bit of vinegar of your choice.
- Cherry tomatoes, halved or Roma tomatoes, quartered
- Mozzarella cheese, cubed
- Basil leaves, chopped
- Kalamata olives, pitted
- Extra virgin olive oil
- Salt to taste
- Pepper to taste
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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