Two variations on tomato / mozzarella / caper salad:
Version 1 (very attractive for company)
Salad Ingredients:
- Baby spinach leaves
- About 8 oz fresh (soft) mozzarella in balls
- 4-5 large tomatoes, in 1/4″ slices
- 5 tablespoons capers
- Black olives, sliced
Dressing Ingredients:
- Juice of one lemon
- 3-4 tablespoons of Dijon mustard
- 1/4/cup olive or canola oil
Arrange spinach on large serving plate. Slice tomatoes and arrange over spinach. Slice mozzarella and place on tomatoes. Sprinkle capers and black olives over plate. Mix juice and mustard; whip in oil gradually until emulsified; drizzle over all.
Version 2 (casserole style)
Lose the spinach.
Medium sized sliced tomatoes (even sliced Romas) work better.
Layer in a large glass or Pyrex casserole: tomatoes, mozzarella cheese, black olives, capers, dressing; repeat until all in.
Chill for couple hours, at least.
Tomato Mozzarella Caper Salad – Casserole Style
BY the way I love to cook my simple recipes . Last night instead of small peirogies I made a mexican style one using a 12″ soft tortila
4 -6 mashed potatoes
little milk / salt for potatoes
fried onion bits and some margarine
moozzerella cheese
Lay tortilla flat on pan – fry 5 -10 minutes while placing mashed potatoes on ONE HAL SIDE only . Add cheese on top . – Fold over tortilla after 5 -7 minutes and press down – this way its fried on both sides but you don’t need to flip it .