Monday, August 13, 2007

Garlic-Basil Tomatoes with Mozzarella

4 medium tomatoes, cut into 1/4-inch slices
1/4 cup plus 1 Tbs olive or vegetable oil
3 Tbs red wine vinegar
1 Tbs chopped fresh basil leaves or 1 tsp dried basil leaves
1/8 tsp salt
3 drops red pepper sauce
2 large garlic cloves, finely chopped
8 ounces fresh mozzarella cheese, sliced
Salad greens, if desired

Place tomatoes in glass or plastic dish.

Shake remaining ingredients except cheese and salad greens in tightly covered container. Pour over tomatoes. Cover and refrigerate at least 3 hours to blend flavors, turning occasionally.

Layer cheese alternately with tomatoes on salad greens.

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