| Category: | Salads | |
| Style: | Italian | |
| Special Consideration: | Quick and Easy | |
| Servings: | 4 |
Description:
Basically a tomato, olive and mozzarella salad, dressed with balsamic vinegar and olive oil. This is a delicious starter, and luckily for me, the ingredients can be easily found.
Ingredients:
- 2 to 3 big, big tomatoes
(actually I remember reading somewhere about beefsteak tomatoes being used, but I don't know where to get that here at my place)
- 130 g mozzarella cheese
- 12 black olives
- 1 tbsp balsamic vinegar
- 1 tbsp olive oil
- salt and pepper to taste
- basil leaves as garnish
Directions:
1. Cut the tomatoes into thin slices.
2. Cut the mozzarella into thin slices.
3. Stone the olives and slice them into rings
4. Layer the tomatoes, mozzarella, cheese and olives in a stack. Finish with a last layer of cheese on top.
5. Place each stack on a pre-heated grill for 2-3 minutes...or just long enough to melt the mozzarella. (I use the my oven toaster these days).
6. Drizzle the vinegar and olive oil and season with salt and pepper.
7. Put into individual serving plates and garnish with basil leaves.
8. Serve immediately.
Basically a tomato, olive and mozzarella salad, dressed with balsamic vinegar and olive oil. This is a delicious starter, and luckily for me, the ingredients can be easily found.
Ingredients:
- 2 to 3 big, big tomatoes
(actually I remember reading somewhere about beefsteak tomatoes being used, but I don't know where to get that here at my place)
- 130 g mozzarella cheese
- 12 black olives
- 1 tbsp balsamic vinegar
- 1 tbsp olive oil
- salt and pepper to taste
- basil leaves as garnish
Directions:
1. Cut the tomatoes into thin slices.
2. Cut the mozzarella into thin slices.
3. Stone the olives and slice them into rings
4. Layer the tomatoes, mozzarella, cheese and olives in a stack. Finish with a last layer of cheese on top.
5. Place each stack on a pre-heated grill for 2-3 minutes...or just long enough to melt the mozzarella. (I use the my oven toaster these days).
6. Drizzle the vinegar and olive oil and season with salt and pepper.
7. Put into individual serving plates and garnish with basil leaves.
8. Serve immediately.
- Nov 9, '09 1:47 AM
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