Italian Tomato and Mozzarella Salad

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            FOOD FUNNY
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Thanks to Debbie Smith for this trio of culinary head scratchers:

Ever wonder about those people who spend $2 on those little
bottles of Evian water? Try spelling Evian backwards.

Why do croutons come in airtight packages? Aren't they just
stale bread to begin with?

Do Lipton Tea employees take coffee breaks?

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            TODAY'S RECIPE
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I had my first really good tomato of the season last night and it
reminded me that summer is upon most of us, so let's devote a
week to tasty summer salads. Here is our lineup:

(Recipes in brackets are in the PLUS Edition only.)

Monday's Salad
Italian Tomato and Mozzarella Salad (Insalata Caprese)
[Avocado and Mango Salad]

Tuesday's Salad
Middle Eastern Pita Salad (Fatoush)
[Fennel and Mushroom Salad]

Wednesday's Salad
French Potato Salad
[Low-Fat Macaroni Salad]

Thursday's Salad
Jicama Salad
[Greek-Style Potato Salad]

Friday's Salad
Asparagus and Sesame Salad
[Baked Goat Cheese Salad]

You can get away with the mealy, flavorless tomatoes that are
available year round for many dishes, but this classic salad from
the Isle of Capri requires only the best tomatoes picked red and
ripe from the vine. Naturally, a dish a simple as this also demands
the best quality mozzarella, basil, and olive oil, so be sure to avoid
the pre-sliced cheese, limp basil, and everyday olive oil.

Italian Tomato and Mozzarella Salad (Insalata Caprese)

4 large ripe tomatoes, sliced
12 oz (340 g) fresh mozzarella, sliced
1-1 1/2 cups (250-375 ml) fresh basil leaves
Extra-virgin olive oil to taste
Salt to taste

Arrange the tomatoes and mozzarella in alternating slices on a
serving platter. Sprinkle with the basil leaves. Drizzle liberally with
olive oil and season with salt immediately before serving. Do not
refrigerate prior to serving and serve at room temperature. Serves
4 to 6.
Received on Mon Jun 5 06:10:12 2006