A tangy and refreshing hors d’oeuvre, Tomato and Mozzarella Salad is the perfect start to a dinner party. If the quantities are increased, this tasty salad may be served as a light luncheon dish, accompanied by crusty French bread and butter.
6 large tomatoes, cut into J-inch thick slices
1 lb. Mozzarella cheese, cut into -inch thick slices
12 anchovy fillets
36 black olives
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon sugar
1 tablespoon chopped fresh basil
4 tablespoons olive oil
1 tablespoon wine vinegar
Place one slice of one tomato in the centre of an individual serving plate. Surround the slice with the remaining slices from the tomato. Place one slice of mozzarella on the tomato in the centre and arrange four more cheese slices over the surrounding tomatoes.
Arrange 2 of the anchovy fillets in a cross over the central slice of cheese. Scatter 6 olives over the salad. Set aside.
Arrange the remaining ingredients in the same way, on 5 other plates.
In a small bowl, combine the salt, pepper, sugar and basil. Beat in the olive oil and vinegar, a little at a time, until the dressing is thoroughly combined.
Just before serving the salad, pour over the dressing.