Tomato-Mozzarella Salad with Sweet Peppers and Parsley
Serves: 6 to 8
  • 2 pounds tomatoes (preferably muli-colored), sliced
  • 2 carmen peppers, stemmed, seeded and sliced crosswise
  • 1 pound fresh mozzarella, sliced
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • ¼ cup chopped fresh parsley
  • Salt and freshly ground pepper
  1. Arrange tomatoes, peppers, and mozzarella slices on a platter. Mix olive oil and vinegar in a lidded jar. (Can be set aside at room temperature a couple of hours). When ready to serve, sprinkle with parsley, salt, and pepper. Shake olive oil and vinegar, pour over salad, and serve.
Recipe by Three Many Cooks at