 |
|
Italian Tomato Salad
18 Italian black olives, pitted)
6 Large tomatoes, peeled and cubed
1 small red onion, thinly sliced and separated into rings
1 cup Genoa Salami, diced
1/2 cup fresh basil, chopped
1/2 cup mozzarella cheese, shredded
1/4 cup Parmesan, grated
3 tablespoons olive oil
1 tablespoon capers
1 teaspoon salt
1/2 teaspoon white pepper
1 teaspoon red-wine vinegar
Mix salami, basil, cheeses, oil, capers, salt, pepper and vinegar
and pour over tomato mixture. Cover and refrigerate at least 2 hours
but no longer than 6 hours.
|
|
Italian Tomato