Insalate Caprese

Buster's friend's Note:

Oh, this classic just sounded like such a perfect home for robust red utterly ripe fresh picked warm summer tomatoes! Found in The Times-Picayune as a recipe that will be prepared at the upcoming French Market Creole Tomato Festival in New Orleans this weekend.

• Total Time: 15 mins
• Prep Time: 5 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

Dressing

• 2⁄3; cup olive oil
• 1 tablespoon white onion , finely chopped
• ½ teaspoon garlic , minced
• 2 basil leaves , fresh, chopped
• 1 teaspoon oregano , chopped fresh
• ½ teaspoon salt
• ½ teaspoon fresh ground black pepper

Salad

• 1 cup baby greens , mixed (Boston Bibb lettuce fine too)
• 1 tablespoon olive oil
• 1⁄8; teaspoon salt
• 2 tomatoes , cut in 1/2 inch slices (Creoles if possible)
• ¾ lb mozzarella cheese , fresh buffalo, in 8 slices

Directions:

1. Dressing: Stir together all ingredients.
2. Salad: Lightly coat the mixed greens with olive oil and salt, then divide them over 4 salad plates. Top each bed of greens with a slice of tomato, then.
3. mozzarella, then tomato, then mozzarella. Drizzle the dressing over the.
4. top and around the plate.