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Fresh Mozzarella and Tomato Salad


4 medium tomatoes, cut into 1/4 inch slices
1/4 Cup. Olive Oil or vegetable oil
1 tablespoon chopped fresh basil or 1 tsp dried basil leaves
3 tablespoon red wine vinegar
1 tablespoon water
1/8 tsp salt
3 drops red pepper sauce
2 large cloves garlic, finely chopped
8 oz. fresh mozzarella cheese, sliced
Salad greens, if desired

Place tomatoes in glass or plastic dish. Shake remaining ingredients except cheese and salad greens in tightly covered container. Pour over tomatoes. Cover and refrigerate, turning occasionally, at least 3 hours to blend flavors. Layer tomatoes alternately with cheese on salad greens.

8 servings.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.