Monday, February 6, 2012

Tomato and Mozzarella Salad

It would be a stretch of the imagination to call this a recipe, but it is a dish that can be put together in five minutes flat and please a crowd at the same time.

Here is the cast of characters (minus the tomato and mozzarella cheese, obviously):

Just slice up about 4 roma tomatoes and a ball of fresh mozzarella cheese on a platter.

Drizzle olive oil and balsamic vinegar on top and then sprinkle salt and pepper over the entire thing.

I usually make it about 30 minutes before we eat and put it in the refrigerator to allow the oil and vinegar to really soak into the salad and give it a nice rich taste.

It is very yummy.

It will make you very popular.

But best of all . . . it is easy, peasy, lemon squeezy.


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