Tomato and Mozzarella Salad
June 2008

Homemade Gourmet: Tomato and Mozzarella Salad Recipe
Source: John (a regular recipe contributor to BCQ, Queenie D's husband, and a fantastic, self-taught, Italian Chef!)

Ingredients:

• Cherry or Grape Tomatoes, 1 pint
• Small Red Onion, half
• Shredded or Cubed Whole Milk Mozzarella
• Fresh Baby Spinach, 1 bag
• Minced Garlic, 1 tbsp
• Red Wine Vinegar, 2 tbsp
• Fresh Basil
• Olive Oil
• Salt and Pepper to taste

You will also need:

• Loaf of Italian Bread, cut into 1/4 inch oblong slices

Directions:
Chop all tomatoes in half.
If using block Moz, cut into 1/4 inch cubes. If using shredded Moz, measure 1 cup.
Finely dice red onion half.
Finely chop basil leaves.

Combine all ingredients (tomatoes, onion, mozzarella, Baby Spinach, Garlic, Red Wine Vinegar, Basil, Olive Oil, Salt/Pepper) in a bowl, mixing thoroughly. Cover and refrigerate for at least 1 hour.

To Serve: Brush the tops of the Italian toast points with Olive Oil. Arrange on baking sheet. Place in preheated broiler 1-3 minutes or until slightly crispy.

Serve all together.

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