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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.


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       Volume I - August 15, 2008

Tomato-Mozzarella Salad

Serves: 4


  Download this recipe.

3 or 4 tomatoes medium, peel if desired
1 teaspoon salt
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 tablespoon water
1/4 teaspoon sugar
4 cups romaine lettuce shredded
2 tablespoons basil chopped fresh basil or 2 teaspoons dried leaves
1 tablespoon chives chopped
1/2 teaspoon black pepper coarsely ground black
4 ounces mozzarella cheese shredded (1 cup)

Thickly slice tomatoes. Sprinkle with salt. Let stand 30 minutes.

Whisk together olive oil, vinegar, water, and sugar; set vinaigrette aside.

Line a large platter with romaine. Arrange tomato slices, sprinkling basil, chives, and pepper between layers of tomatoes. Drizzle 2 tablespoons of the vinaigrette over tomatoes. Sprinkle cheese over top. Drizzle remaining vinaigrette over cheese. Let stand 15 minutes before serving for flavor to develop.

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