| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Tomatoes |
6 |
Servings |
INGREDIENTS
| 4 |
lg |
Ripe tomatoes; cut in quarters |
| 2 |
lb |
Fresh mozzarella cheese; cut in 1/4" slices |
| 1/4 |
c |
Fresh basil; chopeed, fresh |
| 1/2 |
c |
Nicoise olives |
| 1/2 |
c |
Our Favorite Vinaigrette; see Recipe |
|
|
Freshly ground black pepper; to taste |
INSTRUCTIONS
1. On a large serving platter, alternate overlapping slices of tomato and
mozzarella cheese.
2. Sprinkle basil, parsley and black olives over all.
3. Drizzle vinaigrette over salad and grind black pepper on generously.
Serve at room temperature.
Posted to MC-Recipe Digest V1 #200
Date: Mon, 12 Aug 1996 23:13:49 -0400
From: ADAMSFMLE@aol.com
NOTES : Could any salad be simpler? Or better?
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