Salad Is Pretty, Easy to Make . . . and Italian

“This salad recipe goes over particularly well when I entertain Italian style,” J. A. Baldino writes, “As it makes a very pretty dish it receives many compliments. But best of all I like it because it’s easy.”

ITALIAN SALAD

1/2 cup red wine vinegar

1/3 cup olive oil

1 1/2 teaspoons dried tarragon, crushed

4 1/2 teaspoons dried basil, crushed

1/4 teaspoon dried oregano, crushed

4 1/2 teaspoons sugar

Salt, pepper

6 large ripe tomatoes, thinly sliced

2 medium red onions, thinly sliced

10 ounces mozzarella cheese round, thinly sliced

Parsley sprigs or salad greens

Combine wine vinegar, olive oil, tarragon, basil, oregano and sugar in bowl. Season to taste with salt and pepper. Whisk until blended.

On large round platter, make circle of alternate slices of tomatoes, onions and mozzarella. Drizzle marinade over vegetables. Cover and chill well. Garnish center with parsley sprigs or other greens. Makes 6 servings.

J.A. BALDINO

Fullerton

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