11/4/2012 Tomato Mozzarella Salad

Food is more than nutrients that our bodies need.  Food is taste and smell and memories.  We talk about comfort food and food we crave when we are sick.  We remember the dishes that we had when we celebrated weddings, holidays…we have favorite birthday dinners and our favorite restaurants.  America is obsessed with cooking shows and specials about the direction we are taking with our food sources.

Jean Claude made this yummy tomato salad and the best polenta I have ever eaten.  We had a feast.   The basil was some that I had grown, dried and brought to Alaska… who would have ever thought that basil from Morriston, FL would end up being used by a Frenchman in Alaska!

Tomato Mozzarella Salad:

  • 3 vine-ripe tomatoes, 1/4-inch thick slices
  • 1 pound fresh mozzarella, 1/4-inch thick slices
  • fresh basil leaves  ( 1 Teaspoon dried can be substituted)
  • Extra-virgin olive oil, for drizzling
  • Coarse salt and pepper


Layer alternating slices of tomatoes and mozzarella, adding a basil leaf between each, on a large, shallow platter. Drizzle the salad with extra-virgin olive oil and season with salt and pepper, to taste.

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