| 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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