Ingredients
1 1/2 pounds ripe tomatoes
1 red onion sliced very thin
1 cucumber, peeled, cut in half lengthwise, seeded, and cut into 1/2 inch cubes
1/2 pound mossarella cheese, cut into sticks about 1/2 inch thick by 1 1/2 inches long
1/2 cup shredded fresh basil
1 teaspoon freshly ground black pepper
1 teaspoon salt
3 tablespoons red wine vinegar
1/2 cup extra-virgin olive oil
Optional: Crumbled Goat Cheese and chopped green onion
Preparation
Cut the tomatoes in half and gently squeeze out the seeds. Cut the seeded tomatoes into 1 inch pieces. Place the cut up onion in some cold water for a few minutes to remove some of the sharpness. Drain thoroughly.
Combine all ingredients in a bowl, stirring well. Cover and refrigerate. Remove an hour before serving so the salad is cool, not cold when eaten. Serve with a baguette or a crunchy French bread.
The salad improves in the presentation department with a sprinkling of chopped green onion and crumbled Goat Cheese.
