Roasted Salad

CONTRIBUTED BY: DODIE ANDERSON

EQUIPMENT
Serving bowl
Chopping knife

INGREDIENTS
1 Japanese cucumber
1 Fresh, ripe garden tomato
1 Yellow pepper
Juice from 1/2 of a  freshly squeezed lemon
Olive oil
Pickling salt
Mozzarella cheese, cubed 

PREPARATION AND COOKING TIME

Prep time: approximately 40 minutes 

METHOD 

1. Cut pepper in half, remove seeds and core and chop pepper. 

2. Juice the lemon.

3. Chop the tomato in cubes.

4. Put the veggies in a bowl and pour olive oil over to cover but not saturate.

5. Add juice of about ½ lemon (or to taste).

6. Mix thoroughly.

7. Add some mozzarella cheese, cubed.

8. Sprinkle salt to taste on salad and serve.

YIELD
2-3 servings

SERVING SUGGESTION
Enjoy alone if you have added enough mozzarella cheese, or with a main meal.

STORAGE SUGGESTION

Eat immediately.