Thursday, August 28, 2008
I've had this salad several times, but never before made it. As we had Jenny's Cornbread Chicken last night for dinner, I needed a side to go with it. And I'll admit that this was strictly for Matt & I. The kids weren't big fans of the tomatoes, though they loved the cheese. My favorite part was the fact that I got to pull the basil off the lovely plant sitting in the windowsill of my kitchen. I just wish I had homegrown tomatoes. Good thing Florida has two growing seasons, I'll be planting some stuff come October. You're jealous, I know.
At any rate, this salad was super simple and thrown together VERY quickly (5 minutes.)
2 large tomatoes
8 oz fresh mozzarella
Freshly ground black pepper
Extra Virgin Olive Oil
Slice tomatoes and mozzarella thinly. Layer alternately around your plate. Roughly tear your basil leaves and sprinkle on top of the tomatoes/mozzarella. Sprinkle salt and pepper over all, to taste. Drizzle a Tablespoon or 2 of olive oil over everything. Eat.