Tomato & Mozzarella Salad

CONTRIBUTED BY: DODIE ANDERSON

EQUIPMENT
Large platter
Knife for slicing
Garlic press
Paper towel
Small measuring cup

INGREDIENTS
¼ cup extra-virgin olive oil
6 summer fresh, well ripened medium-sized tomatoes
¾ lb fresh mozzarella
Pickling salt and pepper to taste
Optional:
4 cloves garlic, finely chopped
½ c torn fresh basil
¼ c chopped flat-leaf parsley

PREPARATION AND COOKING TIME

Prep time: approximately 45 minutes

METHOD

1. Wash tomatoes and pat dry with a paper towel.  Wash herbs if using them. 

2. Slice tomatoes and mozzarella cheese into ½ inch/1 cm thick slices.

3. Combine garlic (if using) with olive oil in a small glass measuring cup. Let the flavors combine for 30 minutes to an hour.

4. Strain the oil and discard the garlic. 

5. Arrange slices of tomatoes and cheese on a large platter, overlapping and alternating them.

6. Drizzle garlic-infused oil over the tomatoes and cheese.

7. Season with salt and pepper.

SOME TIPS AND COMMENTS

If you have delicate digestion, consider discarding the seeds.

YIELD
4-6 servings

SERVING SUGGESTION

For a special treat, i.e., don’t eat this every day, soak up the leftover salad dressing with a slice of sourdough bread!

STORAGE SUGGESTION

Enjoy fresh.