Ferrante wrote:
> Found this today and thought I would share it with you. Simply and
> delicious!
>
> Enjoy!
> Mark Ferrante
> -------------------------
> Tomato-Fresh Mozzarella Salad- Sid & Diane's
>
> Tomato- peeled- thick slices
> Fresh Basil- julienned
> Olive Oil- Good extra virgin
> Fresh Cracked Pepper
> Fresh Mozzarella- thick slice
>
> Layer tomato and mozzarella. Top with basil, pepper, olive oil.
> Serve at room temperature.
>
I like this also, but I also add dried crumbled oregano.

Rich

--
"Dum Spiro, Spero."

As long as I breath, I hope.

Cicero

Ferrante wrote:
> Found this today and thought I would share it with you. Simply and
> delicious!
>
> Enjoy!
> Mark Ferrante
> -------------------------
> Tomato-Fresh Mozzarella Salad- Sid & Diane's
>
> Tomato- peeled- thick slices
> Fresh Basil- julienned
> Olive Oil- Good extra virgin
> Fresh Cracked Pepper
> Fresh Mozzarella- thick slice
>
> Layer tomato and mozzarella. Top with basil, pepper, olive oil.
> Serve at room temperature.
>
I like this also, but I also add dried crumbled oregano.

Rich

--
"Dum Spiro, Spero."

As long as I breath, I hope.

Cicero

Ferrante wrote:
> Found this today and thought I would share it with you. Simply and
> delicious!
>
> Enjoy!
> Mark Ferrante
> -------------------------
> Tomato-Fresh Mozzarella Salad- Sid & Diane's
>
> Tomato- peeled- thick slices
> Fresh Basil- julienned
> Olive Oil- Good extra virgin
> Fresh Cracked Pepper
> Fresh Mozzarella- thick slice
>
> Layer tomato and mozzarella. Top with basil, pepper, olive oil.
> Serve at room temperature.
>
I like this also, but I also add dried crumbled oregano.

Rich

--
"Dum Spiro, Spero."

As long as I breath, I hope.

Cicero

Found this today and thought I would share it with you. Simply and
delicious!

Enjoy!
Mark Ferrante
-------------------------
Tomato-Fresh Mozzarella Salad- Sid & Diane's

Tomato- peeled- thick slices
Fresh Basil- julienned
Olive Oil- Good extra virgin
Fresh Cracked Pepper
Fresh Mozzarella- thick slice

Layer tomato and mozzarella. Top with basil, pepper, olive oil.
Serve at room temperature.

Ferrante wrote:
>
> Found this today and thought I would share it with you. Simply and
> delicious!
>
> Enjoy!
> Mark Ferrante
> -------------------------
> Tomato-Fresh Mozzarella Salad- Sid & Diane's
>
> Tomato- peeled- thick slices
> Fresh Basil- julienned
> Olive Oil- Good extra virgin
> Fresh Cracked Pepper
> Fresh Mozzarella- thick slice
>
> Layer tomato and mozzarella. Top with basil, pepper, olive oil.
> Serve at room temperature.

Is it possible you missed the balsamic vinegar?

nancy

Ferrante wrote:
>
> Found this today and thought I would share it with you. Simply and
> delicious!
>
> Enjoy!
> Mark Ferrante
> -------------------------
> Tomato-Fresh Mozzarella Salad- Sid & Diane's
>
> Tomato- peeled- thick slices
> Fresh Basil- julienned
> Olive Oil- Good extra virgin
> Fresh Cracked Pepper
> Fresh Mozzarella- thick slice
>
> Layer tomato and mozzarella. Top with basil, pepper, olive oil.
> Serve at room temperature.

Is it possible you missed the balsamic vinegar?

nancy

Ferrante wrote:

> Found this today and thought I would share it with you. Simply and
> delicious!
>
> Enjoy!
> Mark Ferrante
> -------------------------
> Tomato-Fresh Mozzarella Salad- Sid & Diane's
>
> Tomato- peeled- thick slices
> Fresh Basil- julienned
> Olive Oil- Good extra virgin
> Fresh Cracked Pepper
> Fresh Mozzarella- thick slice
>
> Layer tomato and mozzarella. Top with basil, pepper, olive oil.
> Serve at room temperature.
>
I would add one item as being of importance, slices of buffalo mozz.
cheese. One question. Why are you peeling a tomato?
--
Alan


"Our enemies are innovative and resourceful, and so are we. They never
stop thinking about new ways to harm our country and our people, and
neither do we."

........President George W. Bush, at the signing of the $417
defense-spending bill, August, 2004

Ferrante wrote:

> Found this today and thought I would share it with you. Simply and
> delicious!
>
> Enjoy!
> Mark Ferrante
> -------------------------
> Tomato-Fresh Mozzarella Salad- Sid & Diane's
>
> Tomato- peeled- thick slices
> Fresh Basil- julienned
> Olive Oil- Good extra virgin
> Fresh Cracked Pepper
> Fresh Mozzarella- thick slice
>
> Layer tomato and mozzarella. Top with basil, pepper, olive oil.
> Serve at room temperature.
>
I would add one item as being of importance, slices of buffalo mozz.
cheese. One question. Why are you peeling a tomato?
--
Alan


"Our enemies are innovative and resourceful, and so are we. They never
stop thinking about new ways to harm our country and our people, and
neither do we."

........President George W. Bush, at the signing of the $417
defense-spending bill, August, 2004

In article >, Ferrante
> wrote:

> Found this today and thought I would share it with you. Simply and
> delicious!
>
> Enjoy!
> Mark Ferrante
> -------------------------
> Tomato-Fresh Mozzarella Salad- Sid & Diane's
>
> Tomato- peeled- thick slices
> Fresh Basil- julienned
> Olive Oil- Good extra virgin
> Fresh Cracked Pepper
> Fresh Mozzarella- thick slice
>
> Layer tomato and mozzarella. Top with basil, pepper, olive oil.
> Serve at room temperature.
>

AKA Caprese - Bonnie Madre fixed it for us when she was here last week.
Great stuff.
--
-Barb, <www.jamlady.eboard.com> An update on 7/22/04.

In article >, Ferrante
> wrote:

> Found this today and thought I would share it with you. Simply and
> delicious!
>
> Enjoy!
> Mark Ferrante
> -------------------------
> Tomato-Fresh Mozzarella Salad- Sid & Diane's
>
> Tomato- peeled- thick slices
> Fresh Basil- julienned
> Olive Oil- Good extra virgin
> Fresh Cracked Pepper
> Fresh Mozzarella- thick slice
>
> Layer tomato and mozzarella. Top with basil, pepper, olive oil.
> Serve at room temperature.
>

AKA Caprese - Bonnie Madre fixed it for us when she was here last week.
Great stuff.
--
-Barb, <www.jamlady.eboard.com> An update on 7/22/04.

Nancy Young wrote:
>
> Ferrante wrote:
> >
> > Found this today and thought I would share it with you. Simply and
> > delicious!
> >
> > Enjoy!
> > Mark Ferrante
> > -------------------------
> > Tomato-Fresh Mozzarella Salad- Sid & Diane's
> >
> > Tomato- peeled- thick slices
> > Fresh Basil- julienned
> > Olive Oil- Good extra virgin
> > Fresh Cracked Pepper
> > Fresh Mozzarella- thick slice
> >
> > Layer tomato and mozzarella. Top with basil, pepper, olive oil.
> > Serve at room temperature.
>
> Is it possible you missed the balsamic vinegar?
>
> nancy



It tastes good in the mixture but vinegar really
toughens the texture of the fresh mozzarella.
It makes it almost leathery.

glotria p

Nancy Young wrote:
>
> Ferrante wrote:
> >
> > Found this today and thought I would share it with you. Simply and
> > delicious!
> >
> > Enjoy!
> > Mark Ferrante
> > -------------------------
> > Tomato-Fresh Mozzarella Salad- Sid & Diane's
> >
> > Tomato- peeled- thick slices
> > Fresh Basil- julienned
> > Olive Oil- Good extra virgin
> > Fresh Cracked Pepper
> > Fresh Mozzarella- thick slice
> >
> > Layer tomato and mozzarella. Top with basil, pepper, olive oil.
> > Serve at room temperature.
>
> Is it possible you missed the balsamic vinegar?
>
> nancy



It tastes good in the mixture but vinegar really
toughens the texture of the fresh mozzarella.
It makes it almost leathery.

glotria p

On 2004-08-16 20:17:13 -0500, Ferrante > said:

> Found this today and thought I would share it with you. Simply and
> delicious!
>
> Enjoy!
> Mark Ferrante
> -------------------------
> Tomato-Fresh Mozzarella Salad- Sid & Diane's
>
> Tomato- peeled- thick slices
> Fresh Basil- julienned
> Olive Oil- Good extra virgin
> Fresh Cracked Pepper
> Fresh Mozzarella- thick slice
>
> Layer tomato and mozzarella. Top with basil, pepper, olive oil.
> Serve at room temperature.

I too vote for the balsamic, but with a twist:

I like to reduce it over medium heat, until the balsamic is a thin
syrup. It really sweetens it up, and gives the tomatoes and mozzerella
a nice punch.

Pour a half-cup of balsamic in a pan, heat over medium heat, stirring
almost constantly with a spoon or a rubber scraper. make sure that
nothing gets stuck to the bottom of the pan or it will sear and burn.
After a few minutes of boiling the vinegar will start to thicken up and
coat the spoon/scraper. remember that it will will thicken even more as
it cools, so dont let it boil down too far.

On 2004-08-16 20:17:13 -0500, Ferrante > said:

> Found this today and thought I would share it with you. Simply and
> delicious!
>
> Enjoy!
> Mark Ferrante
> -------------------------
> Tomato-Fresh Mozzarella Salad- Sid & Diane's
>
> Tomato- peeled- thick slices
> Fresh Basil- julienned
> Olive Oil- Good extra virgin
> Fresh Cracked Pepper
> Fresh Mozzarella- thick slice
>
> Layer tomato and mozzarella. Top with basil, pepper, olive oil.
> Serve at room temperature.

I too vote for the balsamic, but with a twist:

I like to reduce it over medium heat, until the balsamic is a thin
syrup. It really sweetens it up, and gives the tomatoes and mozzerella
a nice punch.

Pour a half-cup of balsamic in a pan, heat over medium heat, stirring
almost constantly with a spoon or a rubber scraper. make sure that
nothing gets stuck to the bottom of the pan or it will sear and burn.
After a few minutes of boiling the vinegar will start to thicken up and
coat the spoon/scraper. remember that it will will thicken even more as
it cools, so dont let it boil down too far.

Puester wrote:
>
> Nancy Young wrote:

> It tastes good in the mixture but vinegar really
> toughens the texture of the fresh mozzarella.
> It makes it almost leathery.

Oh, it's only the teensiest drizzle of balsamic, plus I forgot to
mention putting it on melba toast first.

A snack worth reporting. Especially this time of the year.

nancy

Puester wrote:
>
> Nancy Young wrote:

> It tastes good in the mixture but vinegar really
> toughens the texture of the fresh mozzarella.
> It makes it almost leathery.

Oh, it's only the teensiest drizzle of balsamic, plus I forgot to
mention putting it on melba toast first.

A snack worth reporting. Especially this time of the year.

nancy

Puester wrote:
>
> Nancy Young wrote:

> It tastes good in the mixture but vinegar really
> toughens the texture of the fresh mozzarella.
> It makes it almost leathery.

Oh, it's only the teensiest drizzle of balsamic, plus I forgot to
mention putting it on melba toast first.

A snack worth reporting. Especially this time of the year.

nancy

Mark shared:

> Found this today and thought I would share it with you. Simply and
> delicious!
>
> Enjoy!
> Mark Ferrante
> -------------------------
> Tomato-Fresh Mozzarella Salad- Sid & Diane's
>
> Tomato- peeled- thick slices
> Fresh Basil- julienned
> Olive Oil- Good extra virgin
> Fresh Cracked Pepper
> Fresh Mozzarella- thick slice
>
> Layer tomato and mozzarella. Top with basil, pepper, olive oil.
> Serve at room temperature.

Yes, simply [sic] and delicious. Also *very* well-known as a Caprese salad.
Even better with coarse salt and a tiny drizzle of balsamico tradizionale,
and artisanal bread on the side. I routinely have it for lunch or dinner
this time of year.

Bob

Mark shared:

> Found this today and thought I would share it with you. Simply and
> delicious!
>
> Enjoy!
> Mark Ferrante
> -------------------------
> Tomato-Fresh Mozzarella Salad- Sid & Diane's
>
> Tomato- peeled- thick slices
> Fresh Basil- julienned
> Olive Oil- Good extra virgin
> Fresh Cracked Pepper
> Fresh Mozzarella- thick slice
>
> Layer tomato and mozzarella. Top with basil, pepper, olive oil.
> Serve at room temperature.

Yes, simply [sic] and delicious. Also *very* well-known as a Caprese salad.
Even better with coarse salt and a tiny drizzle of balsamico tradizionale,
and artisanal bread on the side. I routinely have it for lunch or dinner
this time of year.

Bob

"Ferrante" > wrote in message
...
> Found this today and thought I would share it with you. Simply and
> delicious!
>
> Enjoy!
> Mark Ferrante
> -------------------------
> Tomato-Fresh Mozzarella Salad- Sid & Diane's
>
> Tomato- peeled- thick slices
> Fresh Basil- julienned
> Olive Oil- Good extra virgin
> Fresh Cracked Pepper
> Fresh Mozzarella- thick slice
>
> Layer tomato and mozzarella. Top with basil, pepper, olive oil.
> Serve at room temperature.
>

Yes, this is a classic! With summer tomatoes and good mozzarella it is a
real treat.


--
Peter Aitken

Remove the crap from my email address before using.

"Ferrante" > wrote in message
...
> Found this today and thought I would share it with you. Simply and
> delicious!
>
> Enjoy!
> Mark Ferrante
> -------------------------
> Tomato-Fresh Mozzarella Salad- Sid & Diane's
>
> Tomato- peeled- thick slices
> Fresh Basil- julienned
> Olive Oil- Good extra virgin
> Fresh Cracked Pepper
> Fresh Mozzarella- thick slice
>
> Layer tomato and mozzarella. Top with basil, pepper, olive oil.
> Serve at room temperature.
>

Yes, this is a classic! With summer tomatoes and good mozzarella it is a
real treat.


--
Peter Aitken

Remove the crap from my email address before using.

Ferrante > wrote in message >. ..
> Found this today and thought I would share it with you. Simply and
> delicious!
>
> Enjoy!
> Mark Ferrante
> -------------------------
> Tomato-Fresh Mozzarella Salad- Sid & Diane's
>
> Tomato- peeled- thick slices
> Fresh Basil- julienned
> Olive Oil- Good extra virgin
> Fresh Cracked Pepper
> Fresh Mozzarella- thick slice
>
> Layer tomato and mozzarella. Top with basil, pepper, olive oil.
> Serve at room temperature.

Yum! Try Acetoria Tomato Vinegar ( I buy it on line at Chefshop.com),
a bit expensive, but a little goes a long way. It's delish on tomatoes
with basil, sea salt and fresh cracked pepper.

Ferrante > wrote in message >. ..
> Found this today and thought I would share it with you. Simply and
> delicious!
>
> Enjoy!
> Mark Ferrante
> -------------------------
> Tomato-Fresh Mozzarella Salad- Sid & Diane's
>
> Tomato- peeled- thick slices
> Fresh Basil- julienned
> Olive Oil- Good extra virgin
> Fresh Cracked Pepper
> Fresh Mozzarella- thick slice
>
> Layer tomato and mozzarella. Top with basil, pepper, olive oil.
> Serve at room temperature.

Yum! Try Acetoria Tomato Vinegar ( I buy it on line at Chefshop.com),
a bit expensive, but a little goes a long way. It's delish on tomatoes
with basil, sea salt and fresh cracked pepper.

"Ferrante" > wrote in message
...
> Found this today and thought I would share it with you. Simply and
> delicious!
>
> Enjoy!
> Mark Ferrante
> -------------------------
> Tomato-Fresh Mozzarella Salad- Sid & Diane's
>
> Tomato- peeled- thick slices
> Fresh Basil- julienned
> Olive Oil- Good extra virgin
> Fresh Cracked Pepper
> Fresh Mozzarella- thick slice
>
> Layer tomato and mozzarella. Top with basil, pepper, olive oil.
> Serve at room temperature.
>

Agreed, but you also need the balsamic vinegar sprinkled on just before
serving-and presenting it slightly chilled.

"Ferrante" > wrote in message
...
> Found this today and thought I would share it with you. Simply and
> delicious!
>
> Enjoy!
> Mark Ferrante
> -------------------------
> Tomato-Fresh Mozzarella Salad- Sid & Diane's
>
> Tomato- peeled- thick slices
> Fresh Basil- julienned
> Olive Oil- Good extra virgin
> Fresh Cracked Pepper
> Fresh Mozzarella- thick slice
>
> Layer tomato and mozzarella. Top with basil, pepper, olive oil.
> Serve at room temperature.
>

Agreed, but you also need the balsamic vinegar sprinkled on just before
serving-and presenting it slightly chilled.

"Ferrante" > wrote in message
...
> Found this today and thought I would share it with you. Simply and
> delicious!
>
> Enjoy!
> Mark Ferrante
> -------------------------
> Tomato-Fresh Mozzarella Salad- Sid & Diane's
>
> Tomato- peeled- thick slices
> Fresh Basil- julienned
> Olive Oil- Good extra virgin
> Fresh Cracked Pepper
> Fresh Mozzarella- thick slice
>
> Layer tomato and mozzarella. Top with basil, pepper, olive oil.
> Serve at room temperature.
>

Agreed, but you also need the balsamic vinegar sprinkled on just before
serving-and presenting it slightly chilled.

On Mon, 16 Aug 2004 21:25:15 -0400, Nancy Young
> wrote:

> Ferrante wrote:
> >
> > Found this today and thought I would share it with you. Simply and
> > delicious!
> >
> > Enjoy!
> > Mark Ferrante
> > -------------------------
> > Tomato-Fresh Mozzarella Salad- Sid & Diane's
> >
> > Tomato- peeled- thick slices
> > Fresh Basil- julienned
> > Olive Oil- Good extra virgin
> > Fresh Cracked Pepper
> > Fresh Mozzarella- thick slice
> >
> > Layer tomato and mozzarella. Top with basil, pepper, olive oil.
> > Serve at room temperature.
>
> Is it possible you missed the balsamic vinegar?
>
I drizzle with my version of homemade Italian dressing. To
me, it's much tastier than plain oil & vinegar... even if
it's EVOO and Basalmic.


sf
Practice safe eating - always use condiments

On Mon, 16 Aug 2004 21:25:15 -0400, Nancy Young
> wrote:

> Ferrante wrote:
> >
> > Found this today and thought I would share it with you. Simply and
> > delicious!
> >
> > Enjoy!
> > Mark Ferrante
> > -------------------------
> > Tomato-Fresh Mozzarella Salad- Sid & Diane's
> >
> > Tomato- peeled- thick slices
> > Fresh Basil- julienned
> > Olive Oil- Good extra virgin
> > Fresh Cracked Pepper
> > Fresh Mozzarella- thick slice
> >
> > Layer tomato and mozzarella. Top with basil, pepper, olive oil.
> > Serve at room temperature.
>
> Is it possible you missed the balsamic vinegar?
>
I drizzle with my version of homemade Italian dressing. To
me, it's much tastier than plain oil & vinegar... even if
it's EVOO and Basalmic.


sf
Practice safe eating - always use condiments

"sf" > wrote in message
...
> On Mon, 16 Aug 2004 21:25:15 -0400, Nancy Young
> > wrote:
>
> > Ferrante wrote:
> > >
> > > Found this today and thought I would share it with you. Simply and
> > > delicious!
> > >
> > > Enjoy!
> > > Mark Ferrante
> > > -------------------------
> > > Tomato-Fresh Mozzarella Salad- Sid & Diane's
> > >
> > > Tomato- peeled- thick slices
> > > Fresh Basil- julienned
> > > Olive Oil- Good extra virgin
> > > Fresh Cracked Pepper
> > > Fresh Mozzarella- thick slice
> > >
> > > Layer tomato and mozzarella. Top with basil, pepper, olive oil.
> > > Serve at room temperature.
> >
> > Is it possible you missed the balsamic vinegar?
> >
> I drizzle with my version of homemade Italian dressing. To
> me, it's much tastier than plain oil & vinegar... even if
> it's EVOO and Basalmic.
>

Just oil - no vinegar - is what this salad needs, as in the original recipe.
With top quality ingredients any vinegar or other additions just detract.


--
Peter Aitken

Remove the crap from my email address before using.

"sf" > wrote in message
...
> On Mon, 16 Aug 2004 21:25:15 -0400, Nancy Young
> > wrote:
>
> > Ferrante wrote:
> > >
> > > Found this today and thought I would share it with you. Simply and
> > > delicious!
> > >
> > > Enjoy!
> > > Mark Ferrante
> > > -------------------------
> > > Tomato-Fresh Mozzarella Salad- Sid & Diane's
> > >
> > > Tomato- peeled- thick slices
> > > Fresh Basil- julienned
> > > Olive Oil- Good extra virgin
> > > Fresh Cracked Pepper
> > > Fresh Mozzarella- thick slice
> > >
> > > Layer tomato and mozzarella. Top with basil, pepper, olive oil.
> > > Serve at room temperature.
> >
> > Is it possible you missed the balsamic vinegar?
> >
> I drizzle with my version of homemade Italian dressing. To
> me, it's much tastier than plain oil & vinegar... even if
> it's EVOO and Basalmic.
>

Just oil - no vinegar - is what this salad needs, as in the original recipe.
With top quality ingredients any vinegar or other additions just detract.


--
Peter Aitken

Remove the crap from my email address before using.

On Wed, 18 Aug 2004 17:54:29 GMT, "Peter Aitken"
> wrote:

> > I drizzle with my version of homemade Italian dressing. To
> > me, it's much tastier than plain oil & vinegar... even if
> > it's EVOO and Basalmic.
> >
>
> Just oil - no vinegar - is what this salad needs, as in the original recipe.
> With top quality ingredients any vinegar or other additions just detract.

I understand your postition, but I don't agree.

sf
Practice safe eating - always use condiments

On Wed, 18 Aug 2004 17:54:29 GMT, "Peter Aitken"
> wrote:

> > I drizzle with my version of homemade Italian dressing. To
> > me, it's much tastier than plain oil & vinegar... even if
> > it's EVOO and Basalmic.
> >
>
> Just oil - no vinegar - is what this salad needs, as in the original recipe.
> With top quality ingredients any vinegar or other additions just detract.

I understand your postition, but I don't agree.

sf
Practice safe eating - always use condiments

On Mon, 16 Aug 2004 21:25:15 -0400, Nancy Young >
wrote:

>Ferrante wrote:
>>
>> Found this today and thought I would share it with you. Simply and
>> delicious!
>>
>> Enjoy!
>> Mark Ferrante
>> -------------------------
>> Tomato-Fresh Mozzarella Salad- Sid & Diane's
>>
>> Tomato- peeled- thick slices
>> Fresh Basil- julienned
>> Olive Oil- Good extra virgin
>> Fresh Cracked Pepper
>> Fresh Mozzarella- thick slice
>>
>> Layer tomato and mozzarella. Top with basil, pepper, olive oil.
>> Serve at room temperature.
>
>Is it possible you missed the balsamic vinegar?

Nope. I rechecked and above is all I saw.

Mark

>
>nancy

On Mon, 16 Aug 2004 21:25:15 -0400, Nancy Young >
wrote:

>Ferrante wrote:
>>
>> Found this today and thought I would share it with you. Simply and
>> delicious!
>>
>> Enjoy!
>> Mark Ferrante
>> -------------------------
>> Tomato-Fresh Mozzarella Salad- Sid & Diane's
>>
>> Tomato- peeled- thick slices
>> Fresh Basil- julienned
>> Olive Oil- Good extra virgin
>> Fresh Cracked Pepper
>> Fresh Mozzarella- thick slice
>>
>> Layer tomato and mozzarella. Top with basil, pepper, olive oil.
>> Serve at room temperature.
>
>Is it possible you missed the balsamic vinegar?

Nope. I rechecked and above is all I saw.

Mark

>
>nancy