LAYERED MOZZARELLA AND TOMATO SALAD
4 lg. ripe tomatoes, cut into 1/4-inch slices
2 lbs. fresh Mozzarella cheese, cut into 1/4-inch slices
1/4 c. chopped fresh basil
1/4 c. chopped Italian parsley
1/2 c. Nicoise olives
1/2 c. vinaigrette (recipe follows)
Freshly ground black pepper to taste
On a large serving platter, alternate overlapping slices of tomato and Mozzarella cheese. Sprinkle basil, parsley and black olives over all. Drizzle vinaigrette over salad and grind black pepper on generously. Serve at room temperature. Serves 6.
VINAIGRETTE:
1 tbsp. Dijon mustard
4 tbsp. red wine vinegar
1 tsp. granulated sugar
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
Minced parsley and/or snipped fresh chives to taste
1/2 c. olive oil
Measure mustard into a bowl. Whisk in the vinegar, sugar, salt, pepper and herbs to taste. Continue to whisk mixture while slowly dribbling in the olive oil until mixture thickens. Adjust seasonings to taste. Cover until ready to use. Vinaigrette is best if made just before it is to be used. If necessary, whisk again before serving. Makes 1 cup.
I have been having basic tomato salads all week along with roasted chicken.
Delicious!
Jeez I love tomatoes.
Yum.... I’ll have to try this when I’ve got some t’maters off my plant in the back yard.
I’m trying to be a good girl.
Every recipe I copy, I going to try and put one back.
Strawberry Triffle
Ingredients
1 (12 ounce) container frozen whipped topping, thawed
1 (8 ounce) container sour cream
1 (9 inch) angel food cake
1 (3.4 ounce) package instant vanilla pudding mix
3 kiwis, peeled and sliced
1 pint fresh strawberries, sliced
3 bananas, peeled and sliced
1 (15 ounce) can crushed pineapple, drained
1 sprig fresh mint
Directions
In a medium bowl, fold sour cream and unprepared pudding mix into the whipped topping.
Cut the cake into thirds, horizontally.
Line a large trifle or other glass serving bowl with kiwi and strawberry slices, reserving two whole strawberries and two kiwi slices. Place one layer of cake in bottom of bowl, top with 1/3 of bananas and pineapple, and 1/3 of whipped topping mixture. Repeat layering until all ingredients are used.
Make fan garnishes of whole strawberries by slicing from just below the stem. Garnish assembled trifle with fanned strawberries, reserved kiwi slices, and a sprig of mint. Refrigerate until serving.