- 3 medium tomatoes, sliced
- 1/2 lb part-skim mozzarella cheese, thinly sliced
- 1/3 c safflower oil
- 3 T red wine vinegar
- 3 T fresh parsley, chopped
- 3 T finely chopped onion
- 1 T finely chopped fresh basil, or 1/2 tsp dried Dash of salt Dash of pepper
Layer bottom of shallow dish with tomatoes. Top with slices of mozzarella cheese and another layer of tomatoes. In a small jar, combine oil, vinegar, parsley, onion, basil, salt and pepper. Close lid tightly and shake well.
Pour mixture over tomatoes and cheese. Cover and refrigerate for several hours, occasionally spooning settled dressing over the salad.