Recipe - Mozzarella And Tomato Salad

175 g (6 oz) mozzarella cheese
(best quality you can find)
300 g (10 oz) firm ripe tomatoes
Salt and pepper
1 bn Basil (or to taste)
4 tablespoon Or more olive oil (mix of
regular and extra virgin)
1 teaspoon Oregano (optional)

Slice the mozzarella and tomatoes and arrange alternating slices in a
serving dish. Season with salt and plenty of pepper, tear the basil leaves
into pieces over the salad and sprinkle with olive oil and the oregano, if
you like. (personally I also like a splash of red wine vinegar with this.)

Recipe is from _Mediterranean Cookery_ by Claudia Roden.

Posted to EATL Digest 22 Aug 96

From: Felicia Pickering MNHAN063@SIVM.SI.EDU

Date: Thu, 22 Aug 1996 23:46:47 EDT