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Italian Tomato Salad


Yield: 4 servings
4 x large tomatoes, ripe
1/2 lbs fresh mozzarella cheese
12 x fresh basil leaves
1 tbsp white wine vinegar
5 tbsp olive oil
1/4 cup black olives
1/4 tsp dried oregano
salt and pepper

*Wash the tomatoes well. Cut crosswise to make 1 cm slices.
*Cut the fresh mozzarella cheese to make 1/2 cm slices. Wash the basil leaves.
*In a small bowl, mix vinegar, olive oil, and dried oregano. Season with salt and pepper to taste.
*On serving plates, arrange tomato slices and black olives. Top with sliced mozzarella cheese, and sprinkle dressing over the salad. Garnish with basil leaves.
*MozzarellaMozzarella di Bufala has a springy texture and a pleasantly sourish taste with a faint mossy smell, reminiscent of the humid grazing fields of Southern Italy. Each ball comes vacuum-packed in its own brine filled pouch. Mozzarella

Olive OilWhether you are creating a great salad dressing, a special marinade or an unbeatable sauce, you will need to include a high quality oil and/or vinegar in the preparation. Oil & Vinegar


kellypea said...

One of my favorite salads -- but I use lemon juice and kalamata olives. Lots of basil. Yum!

darlene said...

this one looks great, i been looking for a tomato and cucumber salad recipe, do you know one?

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