| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Frugal01 |
6 |
servings |
INGREDIENTS
| 3 |
md |
Tomatoes; red ripe |
| 2 |
md |
White onions |
| 1 |
bn |
Fresh basil; leaves only, (large bunch) |
| 1 |
c |
Grated mozzarella cheese |
| 1/2 |
c |
Olive oil |
| 2 |
tb |
Lemon juice |
| 1 |
tb |
Fresh oregano |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1 |
tb |
Grated Parmesan cheese |
INSTRUCTIONS
Core and slice the tomatoes about 1/8-inch thick. Peel the onions
whole and cut into same-size slices. Shingle the tomato and onion
slices with basil leaves on a platter. Place the grated mozzarella in
the center of the platter. Mix the oil, lemon juice, oregano and salt
and pepper to taste. Pour over everything and sprinkle with grated
Parmesan cheese. This recipe serves 6.
Comments: Tomatoes and fresh basil simply belong together. What a
marriage! This is one of my favorite summer salads, especially if you
can bring the tomatoes in from your garden while they are still warm
from the sun. Keep this recipe tucked away until next summer.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 01-06-1993
issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
09-01-1995
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.
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