4 Fresh tomatoes; ripe but not
-overripe
4 oz Mozzarella
6 Fresh basil leaves
1/4 c Olive oil
S&P
Rinse the tomatoes carefully. Remove the tough part where the stem
was, then cut tomatoes in half horizontally and remove the seeds.
Cut the tomato halves into 1/2-inch squares and place in a serving
dish.
Cut the mozzarella into slightly smaller squares and add pieces to
the serving dish. Tear the basil leaves into 2 or 3 pieces and
sprinkle them over the tomatoes and mozzarella. Season with olive
oil and pepper; mix well. Serve cold.
Note: Many restaurants serve this as a composed salad, overlapping
alternating rows of tomato slices and mozzarella slices, or
scattering mozzarella pieces over a bed of tomato slices and
sprinkling the basil over the top.
We used yellow tomatoes and purple basil.
Per serving: Cal 237 (78% fat) Fat 21 g (6 g sat) Fiber 2 g Chol 25 mg
Sodium 263 mg Carbs 6 g Calcium 185 mg
From: Bobbie Beers Date: 30 Apr 98
MMMMM
Cheers
Jim
... The British diet is simple, rather heavy, perhaps slightly barbarous.
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