I make a good tomato and mozzeralla salad, with balsamic vinegar, olive oil,
snipped fresh basil strips, and salt and pepper. Any suggestions as to what I
could add to that?
Thanks in advance,
Jen
Half the people you know are below average. -Steven Wright

JLove98905 wrote:

> I make a good tomato and mozzeralla salad, with balsamic vinegar, olive oil,
> snipped fresh basil strips, and salt and pepper. Any suggestions as to what I
> could add to that?
> Thanks in advance,
> Jen
> Half the people you know are below average. -Steven Wright
>
>

Man, I dunno. Assuming that it's fresh mozzarella it sounds like it
doesn't need anything. I suppose you could add some heat if you're
into that kind of thing. Maybe some chipotle, or not.

--
Steve

Who was the first person to say, "See that chicken there... I'm gonna
eat the next thing that comes outta it's ass?"

"Steve Calvin" > wrote in message
...
> JLove98905 wrote:
>
> > I make a good tomato and mozzeralla salad, with balsamic vinegar, olive
oil,
> > snipped fresh basil strips, and salt and pepper. Any suggestions as to
what I
> > could add to that?
> > Thanks in advance,
> > Jen
> > Half the people you know are below average. -Steven Wright
>
> Man, I dunno. Assuming that it's fresh mozzarella it sounds like it
> doesn't need anything. I suppose you could add some heat if you're
> into that kind of thing. Maybe some chipotle, or not.

I agree - it doesn't sound like it needs anything but eating! But you might
put in a little chopped bell pepper for colour, or maybe some black olives?

- Tess

"Steve Calvin" > wrote in message
...
> JLove98905 wrote:
>
> > I make a good tomato and mozzeralla salad, with balsamic vinegar, olive
oil,
> > snipped fresh basil strips, and salt and pepper. Any suggestions as to
what I
> > could add to that?
> > Thanks in advance,
> > Jen
> > Half the people you know are below average. -Steven Wright
>
> Man, I dunno. Assuming that it's fresh mozzarella it sounds like it
> doesn't need anything. I suppose you could add some heat if you're
> into that kind of thing. Maybe some chipotle, or not.

I agree - it doesn't sound like it needs anything but eating! But you might
put in a little chopped bell pepper for colour, or maybe some black olives?

- Tess

JLove98905 wrote:
>
> I make a good tomato and mozzeralla salad, with balsamic vinegar, olive oil,
> snipped fresh basil strips, and salt and pepper. Any suggestions as to what I
> could add to that?
> Thanks in advance,
> Jen
> Half the people you know are below average. -Steven Wright



Why would you add anything to perfection?

(Okay, maybe slivers of smoked salmon or prosciutto.)

gloria p

JLove98905 wrote:
>
> I make a good tomato and mozzeralla salad, with balsamic vinegar, olive oil,
> snipped fresh basil strips, and salt and pepper. Any suggestions as to what I
> could add to that?
> Thanks in advance,
> Jen
> Half the people you know are below average. -Steven Wright



Why would you add anything to perfection?

(Okay, maybe slivers of smoked salmon or prosciutto.)

gloria p

JLove98905 wrote:
>
>I make a good tomato and mozzeralla salad, with balsamic vinegar, olive oil,
>snipped fresh basil strips, and salt and pepper. Any suggestions as to what I
>>could add to that?

Sopressata and pickled eggplant.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

previously in rfc, OSPAM (JLove98905) wrote:

> I make a good tomato and mozzeralla salad, with balsamic vinegar,
> olive oil, snipped fresh basil strips, and salt and pepper. Any
> suggestions as to what I could add to that?
> Thanks in advance,
> Jen
> Half the people you know are below average. -Steven Wright
>
>

Croutons!

OSPAM (JLove98905) wrote in
:

> I make a good tomato and mozzeralla salad, with balsamic vinegar,
> olive oil, snipped fresh basil strips, and salt and pepper. Any
> suggestions as to what I could add to that?
> Thanks in advance,

I eat it just the way you described it, except I use lemon juice/rind and
ground coriander seed instead of vinegar. You could serve it with crusty
bread (tuscan bread for tuscan salad ). The other day SO and I had all
of the above and a venison terrine - great combination

K
--
nil illegitimi carborundum

In article >,
OSPAM says...
> I make a good tomato and mozzeralla salad, with balsamic vinegar, olive oil,
> snipped fresh basil strips, and salt and pepper. Any suggestions as to what I
> could add to that?
> Thanks in advance,
> Jen
> Half the people you know are below average. -Steven Wright
>
>
>
kalamata olives
--
Donna
A pessimist believes all women are bad. An optimist hopes they are.

>> I make a good tomato and mozzeralla salad, with balsamic vinegar,
>> olive oil, snipped fresh basil strips, and salt and pepper. Any
>> suggestions as to what I could add to that?
---------------------------
Thin-sliced sweet red onion is a traditional addition to this salad.
Nancree

"Tess" > wrote in message
link.net...
>
> "Steve Calvin" > wrote in message
> ...
> > JLove98905 wrote:
> >
> > > I make a good tomato and mozzeralla salad, with balsamic vinegar,
olive
> oil,
> > > snipped fresh basil strips, and salt and pepper. Any suggestions as to
> what I
> > > could add to that?
> > > Thanks in advance,
> > > Jen
> > > Half the people you know are below average. -Steven Wright
> >
> > Man, I dunno. Assuming that it's fresh mozzarella it sounds like it
> > doesn't need anything. I suppose you could add some heat if you're
> > into that kind of thing. Maybe some chipotle, or not.
>
> I agree - it doesn't sound like it needs anything but eating! But you
might
> put in a little chopped bell pepper for colour, or maybe some black
olives?
>
> - Tess
>
>

Kalmata olives, I would say! Or how about SMOKED mozarella instead of just
plain?

kili

Serve it with fresh crusty French or Italian bread spread with cold butter.

Lynn from Fargo

For a colorful variant I wouldn't go much further than a mix of yellow and
red tomato. Along with basil, maybe a garnish of paper-thin yellow onion
cut on a motorized meat-slicer. I'm talking about shavings thin enough to
see through.

"Tess" > wrote in message
link.net...
>
> "Steve Calvin" > wrote in message
> ...
>> JLove98905 wrote:
>>
>> > I make a good tomato and mozzeralla salad, with balsamic vinegar, olive
> oil,
>> > snipped fresh basil strips, and salt and pepper. Any suggestions as to
> what I
>> > could add to that?
>> > Thanks in advance,
>> > Jen
>> > Half the people you know are below average. -Steven Wright
>>
>> Man, I dunno. Assuming that it's fresh mozzarella it sounds like it
>> doesn't need anything. I suppose you could add some heat if you're
>> into that kind of thing. Maybe some chipotle, or not.
>
> I agree - it doesn't sound like it needs anything but eating! But you
> might
> put in a little chopped bell pepper for colour, or maybe some black
> olives?
>
> - Tess
>
>

In article >,
OSPAM (JLove98905) wrote:

> I make a good tomato and mozzeralla salad, with balsamic vinegar,
> olive oil, snipped fresh basil strips, and salt and pepper. Any
> suggestions as to what I could add to that?

> Thanks in advance,
> Jen
> Half the people you know are below average. -Steven Wright

Add nothing. Why? Don't mess with perfection.
--
-Barb, <www.jamlady.eboard.com> Updated 10-22-04; Popovers!.
"Peace will come when the power of love overcomes the love of power."
-Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn.

"JLove98905" wrote in message

>I make a good tomato and mozzeralla salad, with balsamic vinegar, olive
>oil,
> snipped fresh basil strips, and salt and pepper. Any suggestions as to
> what I
> could add to that?
> Thanks in advance,
> Jen

Don't tinker with it - it's great just the way it is.
Sometimes you subtract by adding.

Dora

"JLove98905" wrote in message

>I make a good tomato and mozzeralla salad, with balsamic vinegar, olive
>oil,
> snipped fresh basil strips, and salt and pepper. Any suggestions as to
> what I
> could add to that?
> Thanks in advance,
> Jen

Don't tinker with it - it's great just the way it is.
Sometimes you subtract by adding.

Dora

JLove98905 wrote:
>
> I make a good tomato and mozzeralla salad, with balsamic vinegar, olive oil,
> snipped fresh basil strips, and salt and pepper. Any suggestions as to what I
> could add to that?
> Thanks in advance,
> Jen


If you are making the salad with really ripe tomatoes, buffalo
mozzarella, the best extra virgin olive oil and well aged balsamic
vinegar, it's perfect and doesn't need a thing.

The only thing that may be added is slices of fresh crusty bread to sop
up the juices.

JLove98905 wrote:
>
> I make a good tomato and mozzeralla salad, with balsamic vinegar, olive oil,
> snipped fresh basil strips, and salt and pepper. Any suggestions as to what I
> could add to that?
> Thanks in advance,
> Jen


If you are making the salad with really ripe tomatoes, buffalo
mozzarella, the best extra virgin olive oil and well aged balsamic
vinegar, it's perfect and doesn't need a thing.

The only thing that may be added is slices of fresh crusty bread to sop
up the juices.

"JLove98905" > wrote in message
...
>I make a good tomato and mozzeralla salad, with balsamic vinegar, olive
>oil,
> snipped fresh basil strips, and salt and pepper. Any suggestions as to
> what I
> could add to that?
> Thanks in advance,
> Jen

What is wrong with the salad the way it is?

If that combination is getting "stale" then try the following:

1. Layer the tomatoes, mozzaralla, and thin sliced red onion.
2. Mix some fresh minced garlic with some red or white wine vinegar cut
50/50 with wine(to match) and some Extra Virgin Olive Oil - mix to make a
vinegartette.
3. Spoon the dressing lightly over the layers.
4. Top with a little salt (not too much or you'll mask some of the
flavors, and fresh Cracked pepper to taste.
5. If you want to add a chiffanade of basil OK but I think basil is
overdone these days.


Dimitri

"JLove98905" > wrote in message
...
>I make a good tomato and mozzeralla salad, with balsamic vinegar, olive
>oil,
> snipped fresh basil strips, and salt and pepper. Any suggestions as to
> what I
> could add to that?
> Thanks in advance,
> Jen

What is wrong with the salad the way it is?

If that combination is getting "stale" then try the following:

1. Layer the tomatoes, mozzaralla, and thin sliced red onion.
2. Mix some fresh minced garlic with some red or white wine vinegar cut
50/50 with wine(to match) and some Extra Virgin Olive Oil - mix to make a
vinegartette.
3. Spoon the dressing lightly over the layers.
4. Top with a little salt (not too much or you'll mask some of the
flavors, and fresh Cracked pepper to taste.
5. If you want to add a chiffanade of basil OK but I think basil is
overdone these days.


Dimitri