Tomatoes and Mozzarella With Artichoke Vinaigrette
"From "A Knockout Kabob Party", Good Food Magazine, September 1986. Prep time does not include 1 hour marinating time."
- Ready In:
- 15mins
- Ingredients:
- 7
- Serves:
-
8
ingredients
- 2 lbs ripe plum tomatoes, sliced
- 1 lb mozzarella cheese, sliced
- 2 (6 ounce) jars marinated artichoke hearts
- 1 small red onion, thinly sliced
- 10 pitted black olives, quartered
- 2 tablespoons capers, drained
- 10 -15 fresh basil leaves
directions
- Alternate tomato and mozzarella slices on large platter. Drain artichoke hearts, reserving marinade, and place artichokes in center of platter. Scatter onion, olives, capers, and basil leaves over top. Drizzle reserved marinade over all. Let stand at room temperature at least 1 hour before serving.
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Reviews
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Just checked out the new recipe secion and saw this one. I am able to rate it because I have made this many times. Highly recommend it for taste, ease of preparation and appearance. Looks great on a buffet table and always enjoyed. Thanks for submitting.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
