Instead of tossed salad, I serve these attractive tomato and mozzarella slices, drizzled with oil and sprinkled with basil. They're especially tasty made with fresh tomatoes and basil from the garden. -Concetta Maranto Skenfield, Bakersfield, California
- 3 large tomatoes, sliced
- 8 slices part-skim mozzarella cheese
- 1/4 cup olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 cup minced fresh basil
- On a large serving platter, alternate tomatoes and cheese slices. In a jar with a tight-fitting lid, combine the oil, salt and pepper; shake well. Drizzle over tomatoes and cheese. Sprinkle with basil. Yield: 6-8 servings.
Originally published as Tomato Mozzarella Salad in Taste of Home August/September 2002, p35
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