RECIPE OF THE DAY "TOMATO AND MOZZARELLA SALAD"

Toss farm-stand tomatoes (I love to use red, yellow, and orange) with basil and extra virgin olive oil for one of summer's simple pleasures. For best flavor don't refrigerate this salad.

Makes 4 servings

3 pound(s) tomatoes, cut into 1 1/2-inch chunks

8 ounce(s) lightly salted, small fresh mozzarella balls, each cut in half

1 package(s) (8 ounces) mozzarella cheese, cut into 1/2-inch chunks (as a substitute for fresh mozzarella balls)

1 cup(s) loosely packed fresh basil leaves, chopped

3 tablespoon(s) extra-virgin olive oil

3/4 teaspoon(s) salt

1/4 teaspoon(s) coarsely ground black pepper


1.In large bowl, toss tomatoes, mozzarella, basil, oil, salt, and pepper until evenly mixed,then serve.

160 Calories