| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Appetizers, Posted, Salads |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Fresh Mozzarella; 2 balls |
| 2 |
|
Beefsteak Tomatoes |
| 1 |
|
Red Onion |
| 1 |
c |
Basil Leaves; Loosely Packed |
| 1/3 |
c |
Extra Virgin Olive Oil |
|
|
Salt And Pepper |
INSTRUCTIONS
Cut each ball of mozzarella into 6 slices. Cut each tomato slice into 6
slices. Thinly slice the red onion and separate into rings. Shred the basil
leaves. Alternate slices of tomato and basil on a serving platter. Scatter
the onion rings and basil over them. Drizzle the olive oil over the salad.
Season with salt and pepper to taste and serve.
Recipe by: 5 in 10 Appetizer Cookbook
Posted to MC-Recipe Digest by Meg Antczak <meginny@frontiernet.net> on Mar
25, 1998
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