| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
|
1 |
Servings |
INGREDIENTS
| 3 |
lg |
Ripe tomatoes |
| 1/2 |
lb |
Italian mozzarella cheese |
| 1 |
sm |
Basil |
| 2 |
tb |
Red wine vinegar |
| 6 |
tb |
Olive oil |
| 1/4 |
ts |
Kosher salt |
|
|
Freshly ground black pepper |
INSTRUCTIONS
1. Slice tomatoes crosswise into 1/2-inch-thick rounds. Slice mozzarella
into 1/4-inch-thick rounds. This will be easier to do if cheese is chilled.
2. Reserve 6 to 8 small basil leaves for garnish and chop remaining leaves.
In a 2-cup mixing bowl, whisk together vinegar, oil, and salt. Stir in
chopped basil leaves.
3. Arrange tomatoes alternately with cheese on a serving dish. Drizzle with
basil vinaigrette and grind black pepper over top. Garnish with reserved
basil leaves.
Serves 6.
Posted to MC-Recipe Digest V1 #306
Date: Sat, 16 Nov 1996 18:13:06 -0800
From: "brandon.clausing@sierra.com" <gary.stevens@sierra.com>
A Message from our Provider:
“Just when you thought it was safe to ignore God . . .”