Update my dinner status, I'm making this tonight.
2 chefs marked this as Favorite
Servings: 6 servings
Total Time (median): tell us
Ingredients
Preparation
Core and slice the tomatoes about 1/8-inch thick. Peel the onions whole and cut into same-size slices. Shingle the tomato and onion slices with basil leaves on a platter. Place the grated mozzarella in the center of the platter. Mix the oil, lemon juice, oregano and salt and pepper to taste. Pour over everything and sprinkle with grated Parmesan cheese. This recipe serves 6. Comments: Tomatoes and fresh basil simply belong together. What a marriage! This is one of my favorite summer salads, especially if you can bring the tomatoes in from your garden while they are still warm from the sun. Keep this recipe tucked away until next summer. Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 01-06-1993 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 09-01-1995 Recipe by: Jeff Smith Converted by MM_Buster v2.0l.
