Tomato And Mozzarella Salad Recipe

• 1 pound hard ripe tomatoes, sliced
• 1/2 pound Mozzarella cheese (the "in the water" and salted variety works best in this recipe), sliced (approx. 1/4 inch per slice)
• 4 tbsp. extra virgin olive oil
• 2 tbsp. each fresh parsley and fresh basil (or possibly 1/2 teaspoon dry)
• Black olives, optional
• Sugar (healthy pinch)
• Salt and pepper to taste

1. Arrange the tomato slices in an overlapping circular pattern around a flat serving dish.
2. Sprinkle over the herbs and sugar and season with salt and pepper.
3. Cover the dish loosely with plastic wrap and refrigeratein the refrigerator for at least 1/2 hour (no longer than 2 hrs, because the tomatoes will get "runny").
4. Slice the cheese.
5. Cover with plastic wrap, and chill.
6. Just before serving, remove the plastic wraps, arrange the cheese slices in the center of the tomatoes and scatter the olives over the top.
7. Dress the salad with the extra virgin olive oil, using a fork if necessary to lift the tomato slices, ensuring which the oil drains through them.
8. (Salad can be refrigerated, dressed, for 15 to 30 min at this stage without losing color or possibly becoming limp).
9. Serves 4-6.

hard, mozzarella cheese, extra virgin olive oil, parsley, black olives, sugar, salt

Taken from cookeatshare.com/recipes/tomato-and-mozzarella-salad-50940 (may not work)