Susan's tomato-basil salad

12 servings

Ingredients

Quantity Ingredient
5 To 6 large red and/or yellow tomatoes, cut into wedges
¼ cup Olive oil
¼ cup Fresh basil leaves, torn into thirds
2 teaspoons Balsamic vinegar (optional)
8 ounces Mozzarella or provolone cheese, cubed

Directions

From : Sallie Krebs, Sat 06 Aug 95 04:00, Area: COOKING Fresh basil and juicy summer tomatoes combine in this side-dish salad.

Susan Alameda of Urbana, Illinois, created it.

Freshly ground black pepper

1. In a large glass bowl, combine the tomato wedges, olive oil and torn fresh basil. Add the vinegar, if you like. Toss the salad mixture to combine. Add the t mozzarella or provolone cheese. Cover and chill for at least 1 hour.

2. If the olive oil solidifies when chilled, let the salad stand at room temperature for 30 minutes. Grind pepper over salad and toss lightly.

Makes 12 to 16 side-dish servings. Source: Midwest Living, August 1995

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