| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 4 | Servings | ||
INGREDIENTS
| 175 | g | 6 oz mozzarella cheese |
| best quality you can | ||
| find | ||
| 300 | g | 10 oz firm ripe tomatoes |
| Salt and pepper | ||
| 1 | Basil, or to taste | |
| 4 | T | Or more olive oil, mix of |
| regular and extra virgin | ||
| 1 | t | Oregano, optional |
INSTRUCTIONS
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@SIVM.SI.EDU> Date: Thu, 22 Aug 1996 23:46:47 EDT
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