Tomato and Mozzarella Salad 1-1/4 cups onion and garlic croutons 3 medium-size red tomatoes sliced into 1/4 " rounds 6 oz. mozzerella cheese cut into thin slices 2 Tbs. chopped basil 1 Tbs. snipped fresh chives pepper to taste 2 Tbsp. bottled red wine and vinegar salad dressing Place croutons
1 medium red onion, very thinly sliced 4 large tomatoes, preferably vine-ripened or greenhouse, sliced about 1/2 inch thick 1/2 pound nonfat or part-skim mozzarella, thinly sliced or shredded 1/4 cup chopped fresh parsley 2 teaspoons finely chopped fresh basil 3 to 4 cloves garlic, minced Black
Combine first 6 ingredients in a salad cruet and shake well, let stand for about 1 hour. Place slices of tomato on a platter and top with mozzarella and fresh basil. Just before serving, drizzle dressing over tomatoes. This recipe would be great with fresh garden tomatoes in the summertime.
Whether you choose the elegant presentation or the family presentation this salad brings out the best in your summer-fresh, vine-ripened tomatoes (the pink rocks from the grocery store in winter just won't cut it). Use it as a side dish with something off the grill or cut into a slice of crusty,