Tag Archives: recipe

Blueberry Crumb Breakfast Cake

Posted by deliciousonadollar in Breakfast, Brunch, Cakes and tagged with , , , , ,

The original name for this recipe was Blueberry Crumb Bread.   In my mind breads are baked in a bread/loaf pan.  If you  bake it in a square or round baking pan, it is no longer bread, but some form of cake.  I know, I know, a minor technicality, but to please me I’m calling it cake, because it gets baked in a baking pan.

There are many descriptive phrases I would apply to this recipe such as:   tastes very good, great for breakfast or brunch, quick to make, good use of blueberries, and good for you.  One cup of blueberries supplies 27% of your daily requirement of vitamin E, and contain antioxidants as well.  So there is every reason to make and eat this enjoyable “cake”.  The day I made it, I baked it late in the afternoon so it was still warm for dinner and we had it for dessert with a scoop of vanilla ice-cream.  But hot out of the oven it would be a wonderful addition to your Sunday morning breakfast.

BLUEBERRY CRUMB CAKE

SERVINGS:    10 PIECES

INGREDIENTS

  • 1 &  1/3 cups flour
  • 3/4 cup firmly packed brown sugar
  • 1/4 teaspoon salt
  • 1/3 cup butter
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 2/3 cup non-fat buttermilk ( No buttermilk?   In a measuring cup combine 2/3 cup low-fat milk and 1 teaspoons vinegar or lemon juice.  Stir and let stand a few minutes before using ).
  • 1 large egg
  • 1 cup fresh or frozen blueberries
  • 1/4 cup chopped nuts (optional)

PREPARATION

1.  Preheat oven to 350 degrees F.  Spray a 9-inch square or round baking pan with non-stick spray.

Flour, salt and brown sugar in the bowl.

2.  In a large bowl, combine flour, brown sugar, and salt.  Mix well.  Using a pastry blender or 2 knives, cut in butter until coarse crumbs form.

3.  Remove 1/3 cup of this mixture to a small bowl; set aside to be used for topping.  Add baking powder, baking soda, cinnamon and nutmeg to remaining flour mixture.

4.  In another small bowl, combine buttermilk and egg.  Mix well.  Add to flour mixture, stirring until just moistened.  Spoon batter into prepared pan; smooth top.

5.  Sprinkle the berries over the top of the batter.  If necessary, use the palm of your hand to gently smooth the berries into an even layer.

6.  Combine the reserved topping and nuts (if using).  Sprinkle over the berries.  Bake until golden brown and a toothpick inserted in the center comes out clean, about 35-40 minutes.  Place pan on a wire rack and cool slightly.

SOURCE:   Healthy Meals in Minutes

Pan-Seared Shrimp with Saffron Tomato Sauce

Posted by deliciousonadollar in Main Dish and tagged with , , , , , , ,

You’ve probably heard that saffron  is the most expensive spice on the planet.  Don’t be put off by that fact and neglect looking at some very interesting recipes.  Because saffron’s flavor is so strong, in most instances you only need a little.  Saffron is the signature flavor in such seafood dishes as bouillabaisse and paella and also in this dish that features shrimp in a tomato broth served over rice.  It is also the spice of choice when making risotto in the Northern provinces of Italy.

Saffron threads are actually the stigma of a particular variety of crocus.  Each flower bears only 3 of these stigma,which have to be carefully harvested by hand.  Somewhere around 50,000 flowers are needed to produce a single pound of saffron.  After harvest, the threads are delicately roasted over carefully tended wood fires.

When buying saffron look for a bright red-orange color and threads that are slightly pliable.  These characteristics are a sign of freshness, as saffron tends to darken and become  brittle as it ages.  Saffron is usually sold in specialty stores or in ethnic neighborhood markets.  It is packaged in tiny envelopes, and as long as they remain sealed the saffron will stay fresh.  I buy mine at an Italian foods market  in the city closest to where I live.

 

PAN-SEARED SHRIMP WITH SAFFRON TOMATO SAUCE

SERVES    4

INGREDIENTS

  • 1 pound large shrimp, peeled and deveined (tails can be left on).
  • 3 Tablespoons EVOO, divided
  • 2 Tablespoons butter, divided
  • 2 medium shallots, finely chopped
  • 1/3 cup dry white wine
  • 1/4 cup chicken broth
  • pinch of saffron threads, crushed ( about 1/2 teaspoon )
  • 3 medium plum tomatoes, seeded and chopped
  • salt and pepper
  • 2 Tablespoons fresh parsley, chopped
  • cooked, short-grain rice for serving

PREPARATION

1.  Heat 2 Tablespoons of the olive oil and 1 Tablespoon butter in a large sauce pan over medium heat.  Add the shallots and sauté to light golden color, about 2-3 minutes, stirring occasionally.

2.  Stir in the wine and chicken broth.  Bring to a simmer, then add the saffron.  Simmer for 1 minute so it dissolves.  Add the tomatoes and season with salt and pepper.  Reduce heat to low.  Cover and simmer 12-15 minutes.  Remove from heat, add fresh parsley and  keep warm

3.  Do not wipe out the pan.  Increase heat to med-high and add the last Tablespoon of oil and butter.  Once hot add the shrimp in a single layer.  Season with salt and pepper.  Cook till brown on one side.  Turn over and cook till brown on 2nd side, and opaque throughout, 1 1/2 – 2 minutes longer.

4.  To serve:  in a large serving dish, make a bed of rice, top with the shrimp and sauce.

SOURCE:     My Gourmet Connection

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Stuffed With Good Stuff

Posted by deliciousonadollar in Side Dish, Vegetables and tagged with , , , , , , , , , ,

Looking back over my more recent blog postings I was struck by how many contained the word “stuffed”:  Stuffed Peppers, Stuffed Zucchini, Stuffed Mushrooms.  I didn’t realize until now how many vegetables I prepare with a stuffing that seems to make the base veggie  as well as the stuffing itself so much better–one enhances the other.  Well, if you can stand another such recipe this one uses those nice big tomatoes fresh from the garden.   You know, the ones that could be a meal in themselves.

These big boys are juicy and tender, and contain a filling on the order of a salsa, but better because of the cheese and breadcrumbs.  I served them with a fillet of tilapia, lightly crisped with a cornmeal crust, and a mixed greens salad.  This was so good my husband has requested that I make it all again very soon. I only made two but next time I will make the full recipe of four, as I think they would make a great lunch just rewarmed in the microwave.  The nice thing about this recipe is that you can make only half, or double it and make 8 if you’re feeding a larger group.

TOMATOES STUFFED WITH CORN AND BLACK BEANS

SERVES     4

INGREDIENTS

  • 4  beefsteak tomatoes, or large heirloom tomatoes
  • 2 Tablespoons olive oil
  • 3/4 cup corn kernels ( from one ear of corn)
  • 2 scallions, white and green parts separated, and thinly sliced.
  • 1/2 to 1 small jalapeño, seeded and finely chopped
  • 1 cup black beans, rinsed and drained
  • 1/2 cup shredded sharp cheddar, divided
  • 1 cup fresh bread crumbs, divided.  I used prepared seasoned bread crumbs, 1/2 cup total, divided.
  • 1 Tablespoon lime juice
  • salt and pepper

1.  Preheat oven to 450 degrees.  Coat an 8″ square pan with non-stick spray.

2.  Cut top 1/2 inch from each tomato, and scoop out flesh and seeds.  Turn upside down on paper towel to drain while you prepare the stuffing.  Don’t waste a bit of these delicious tomatoes–use the flesh you scoop out here to make a simple bread to go along with your meal.  (see below)

3.  In a medium skillet heat 2 teaspoons oil over medium heat.  Add corn and scallion whites and cook until crisp-tender, about 3 minutes.  Transfer to a medium bowl and stir in the jalapeño, black beans, 1/4 cup cheddar, 1/2 cup bread crumbs (or 1/4 cup seasoned bread crumbs) and lime juice. Season with salt and pepper.

Mix the filling ingredients all together.

4.  Turn the tomatoes right side up.  Sprinkle the insides with salt and pepper, and spray or brush the skins with olive oil.  Place in baking dish.  Fill the tomatoes with corn mixture.  Combine remaining 1/4 cup cheese, 1/2 cup bread crumbs (1/4 cup seasoned crumbs),   and 2 teaspoons oil.  season with salt and pepper and divide among the tomatoes.

5.  Tent loosely with foil and bake 10 minutes.  Uncover and bake until tomatoes are soft and breadcrumb topping is deep golden, about 5 minutes more.

PAN CON TOMATE

This is a simple Spanish appetizer, and the name means Bread with Tomato.  Here’s how to make it:

Spread reserved tomato flesh on rustic bread–a crusty loaf, split in half lengthwise.  Drizzle with olive oil and season with salt, pepper, and a sprinkle of herbs (any).  Bake in a 450 degree oven until the edges are brown and crisp, about 10 minutes.  Watch carefully  so it doesn’t get too browned.  Serve with more olive oil for dipping.

SOURCE:   Everyday Food

Peach Cobbler Scones

Posted by deliciousonadollar in Breakfast, Brunch and tagged with , , , , ,

Peach Cobbler Scones

August is National Peach Month, did you know?   I have known it all along, but for some reason I haven’t gotten around to a post centered around peaches, except for the one on Peach Liqueur.  Peaches are my all-time favorite fruit.  I think they are so beautiful to look at, they smell heavenly, and the taste of a ripe, juicy peach is beyond description.

Three Blushing Beauties!

Georgia is known as the Peach State, and I’m sure what they grow there is wonderful,  but I must also put in a plug for the peaches grown here in Ct.  The variety known as the Hale peach was developed and grown right here in the town where I live.  I know I’m  probably biased but I think the peaches grown here are the best, and I try to enjoy them as often as I can during the season.  Peach Pie is a favorite dessert that I always make. However I learned of this recipe for scones with sliced peaches baked right in them and it looked intriguing so I had to make them.  The first time I made them they disappeared so quickly there wasn’t a crumb left to photograph.  So I had to make them again so I can share them with you.  Believe me this was not a hardship.  In fact I made a double recipe so I could freeze some for us to enjoy later when the weather turns cool.  (see note below about freezing them)

PEACH COBBLER SCONES

SERVES:   8 medium or 10 small scones

INGREDIENTS

  • 3  cups flour
  • 1/4 cup sugar
  • 1 Tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 & 1/2 sticks unsalted butter, cold
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3/4 cup buttermilk, plus more for brushing
  • 1-2 ripe peaches, sliced thin

Cinnamon-Sugar Topping

  • 2 Tablespoons sugar
  • 3/4 teaspoon cinnamon

DIRECTIONS

Preheat oven to 400 degrees.  Line a baking sheet with parchment paper.

1.  In a large bowl, combine all the dry ingredients,  flour through salt.

2.  Cut in the butter with a pastry cutter or two knives, until small pea-sized crumbs form.

Add the liquid ingredients to the dry.

3.   Mix together the egg, vanilla, and buttermilk, and stir into the crumb mixture to form a dough.  Chill for about 15 minutes if the dough is too soft.

4.   On a lightly floured board, roll out into a rectangle 10″ x 12″.  Brush 1/2 the dough with some buttermilk.

5.  Lay the peach slices in even rows over the side you have brushed.  Sprinkle evenly with half the cinnamon-sugar mixture.  Carefully fold the other side of the dough over the peaches–like closing a book.  Press down lightly.

6.  Slice the dough into 8 – 10 pieces.  Transfer to a parchment-lined baking sheet.  Brush the top of each scone with some buttermilk and sprinkle with the remaining cinnamon-sugar.   Bake about 15 – 18 minutes at 400 degrees.

Flaky and warm from the oven……so good!

Note:  Shaped, unbaked scones may be frozen on a baking sheet, and when firm placed in a covered freezer container to be baked at a later time.  Bake as directed straight from the freezer, just add a few minutes extra baking time, and check for doneness.

SOURCE:   Joy the Baker

Soft Oatmeal Cookies with Biscoff Glaze

Posted by deliciousonadollar in Bars and Cookies and tagged with , , , , , ,

These cookies are so seriously good that I have to give them away. Yes, I do, because I could eat the whole batch all by myself.

Am I the only person who did not know about Biscoff Spread until now? I really hope its a new product on the market, otherwise I’ve been missing out on something so good I don’t have words to describe it. Its thick and spreadable like peanut butter, but made from Biscoff cookies, so there are no nuts in it—great for folks with nut allergies. It’s all natural and vegan, and it can be used just like peanut butter. Where to find it? Check your grocery store in the section where peanut butter and Nutella are located, or I’ve heard it can be found at Walmart, or at Amazon.com.

I learned about Biscoff Spread from another blogger that I follow and from whom I got this recipe. Ordinarily I’m not overly fond of oatmeal cookies, but these are the best I’ve ever had. Soft and moist, they melt in your mouth, and the glaze on top—oh my, its sooooo good. If you’re a little tired of run-of-the-mill chocolate chip cookies, give these a try. In the words of my favorite taste tester, “these cookies offer a new experience for your taste buds”.

OATMEAL COOKIES WITH BISCOFF GLAZE

The recipe says it will make 18 cookies, but I got 28. I guess my cookie scoop is smaller than what is specified in the directions but that’s OK, ‘cuz then I can have two.

INGREDIENTS:

  • 2 cups quick oats You can use regular oats, but the flakes in the cookies will be larger.
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon kosher salt
  • 1 & 1/2 cups flour
  • 1 stick unsalted butter ( 4 oz.)
  • 2 Tablespoons vegetable oil
  • 1 cup brown sugar
  • 1 large egg
  • 6 Tablespoons plain Greek yogurt
  • 2 teaspoons vanilla extract

GLAZE INGREDIENTS:

  • 1/4 cup Biscoff Spread
  • 1/4 cup milk
  • 1 & 1/2 cup powdered sugar
  • 2 teaspoons light corn syrup

DIRECTIONS FOR COOKIES

1. Whisk together all the dry ingredients, oats through flour. Set aside.

2. In a large mixer bowl, cream the butter, oil, and sugar. Add egg and beat until fluffy. Beat in yogurt and vanilla, scraping down the bowl as needed.

3. Add in the flour mixture in 3 additions, and mix just to incorporate. Refrigerate the dough and let it rest for 30 minutes.

4. Preheat oven to 350 degrees. Line baking sheets with parchment paper. Use a 2 tablespoon size cookie scoop to place dough onto prepared sheets.

5. Bake at 350 for 12–14 minutes, till light brown. Cool on wire rack.

6. While cookies bake, make the glaze. Whisk or beat all the ingredients together till smooth. Add more milk or sugar if needed to achieve a pourable consistency.

7. Place a cooling rack on a parchment lined baking sheet and put all the cookies on the rack very close together.

Pour glaze over cookies. It will spread and smooth out, and after about 30 minutes will become set. Store in an air-tight container.

SOURCE: BAKE AT 350

Fresh Corn and Black Bean Salsa

Posted by deliciousonadollar in Appetizers, Salads, Snacks and tagged with , , , , , , , , ,

I’ve been making this salsa every summer since 2003 when the recipe for it was published in our local newspaper. It uses the kernels of sweet corn cut from the cob plus black beans and anything else you might want to add.  That’s what I like about it;  its so versatile.  If I have a tomato that needs to be used, I cut it in, or perhaps an avocado that’s ripe.    If I don’t have a red onion I use scallions,  likewise if I don’t have cilantro I use parsley.  If you like some heat in your salsa, cut in a small jalapeño.   Put everything in a bowl, mix up the super simple dressing, and Bingo! its done.  We use this salsa as a snack, with  healthy multigrain chips,  or sometimes I use it as a salad.  Just put 1/2 cup on a leaf of romaine, arrange some tomato wedges and cucumber sticks around it, and there it is, a quick salad.

I find that the flavor improves if you make it a day ahead of when you will serve it but that’s hard for me to do.  I always want to sample it right away.  Oh, another thing:  if you like cilantro as much as I do, use twice the amount!

DIRECTIONS

In a medium bowl mix together all of the following:

  • 2 ears fresh corn, cooked, cut kernels from cob
  • 1 16 ounce can black beans, rinsed and drained
  • 1/4 cup chopped red onion
  • 1/4 cup chopped cilantro

Toss all the above with dressing:

  • 2 Tablespoons red wine vinegar
  • 2 Tablespoons oil ( corn, safflower, or olive)
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Serve with tortilla chips or cheese quesadillas.

When in Rome—

Posted by deliciousonadollar in Main Dish and tagged with , , , , , , , , ,

When in Rome, or anywhere in Italy, or a good Italian restaurant, do as they do, and eat Italian food. A well-known Italian restaurant in our area features this dish on their lunch-time menu throughout the summer months. I have had it there and loved it. It features a combination of eggplant, tomatoes and onions with fresh herbs served over penne pasta. A while back our local newspaper published this recipe for the dish, and I was so delighted that now I could prepare it at home. I hope you enjoy this dish as much as we do.

Use the freshest eggplant and plum tomatoes you can find. Also lots of fresh basil or marjoram is key to the delicious blend of flavors. Serve with grated Romano cheese and crusty Italian Bread for a true restaurant-quality meal.

Roast Eggplant and Tomatoes with Penne Pasta

INGREDIENTS:

SERVES 4-6

  • 1 large eggplant, about 1 1/2 pounds, peeled and cut into 1 inch cubes
  • 1 Tablespoon salt, plus more to sprinkle on the eggplant
  • 1/4 cup olive oil
  • 2 pounds plum tomatoes, seeded and coarsely chopped
  • 1 large onion, cut vertically in wedges
  • 2 cloves garlic, minced
  • 2 Tablespoons fresh marjoram, oregano or basil chopped
  • 1 pound dry penne pasta
  • 2 Tablespoons fresh parsley, chopped
  • 2 Tablespoons extra virgin olive oil
  • Freshly grated Romano cheese

1. Place cubed eggplant in a colander and sprinkle lightly with salt. Toss. Allow eggplant to drain at least 30 minutes. Rinse, and pat dry with paper towels.

2. Preheat oven to 425 degrees. Spray a large roasting pan with non-stick spray. Put the eggplant, tomatoes, onion, garlic and herbs in the roasting pan. Pour the 1/4 cup oil over all and stir well to coat vegetables with oil. Add salt and pepper to taste. Spread out into an even layer.

3. On the top rack in the oven, roast, stirring occasionally , until eggplant and onions are lightly browned, 25-35 minutes.

4. Meanwhile in large kettle, bring water to boil and cook penne to al dente (7 – 10 minutes). Drain. Immediately add to the roasting pan with the vegetables. Add chopped parsley and EVOO . Toss well. Transfer to a large serving dish. Serve with grated Romano cheese.

When I made this dish just recently, I omitted the pasta and in its place I added some meatballs I had in my freezer.  I browned them in a skillet on the stove top, then placed them on top of the vegetables to finish cooking in the oven. I served the whole thing with a green salad consisting of baby greens, cucumbers and green grapes; and also a small ear of fresh corn. (Still keeping a low profile with those carbs!)

SOURCE: Courtesy of Max A Mia restaurant.

Ham and Broccoli Quiche

Posted by deliciousonadollar in Brunch and tagged with , , , , , , , , ,

We have come to the end of our second week on a low carbohydrate diet, and I can tell you that Mr. D. has lost 4 lb. and I have lost 3 lb.  So we are continuing with this meal plan, but now we can begin to add a few more carbohydrates into each day’s meal plan.  On the weekend I made this quiche for a late breakfast/brunch.  It is very filling because of the quantity of ingredients, and we were satisfied enough by it  to not eat again until dinnertime.  I did make a few adjustments to lower the carbohydrate level as explained below.

Most quiche recipes call for a pie crust shell (as this one does), into which you layer your filling and egg mixtures.  I used 4  ( 8″ ) corn tortillas, to line my pie dish, overlapping them slightly on the bottom and extending them up the sides of the dish.  Corn tortillas are lower in total carbs than pie crust plus they provide a little fiber.   Also, instead of the 1 cup milk called for in the recipe I used 1/2 cup heavy cream and 1/2 cup water to make the 1 cup liquid needed.

This recipe makes 6 servings.

CRUST:

1 refrigerated Pie Crust from a 15 oz. package, softened at room temperature as directed on the package.  OR, substitute  4 ( 8″ ) corn tortillas.

FILLING:

  • 1 1/2 cup cooked, cubed ham
  • 6 oz. ( 1 1/2 cup ) shredded cheese of your choice
  • 1 cup broccoli florets, either precooked leftovers, or frozen ones, thawed
  • 4 eggs
  • 1 cup milk,  or 1/2 cup heavy cream and 1/2 cup water
  • 1/2 teaspoon salt
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon pepper

1.   Preheat oven to 375 degrees.  Make pie crust as directed on package for one-crust filled pie using a 9-inch glass pie pan. Or line pie pan with the corn tortillas.

2.   Layer ham, broccoli, and 1 cup of cheese in the crust-lined pan.  In a separate bowl whisk together the eggs and all the remaining ingredients. Combine well.  Pour over  what’s in the pan.

3.  Bake 35-45 minutes or until a knife inserted in the center comes out clean.  Sprinkle on the remaining 1/2 cup cheese.  Return to oven till cheese is melted.  Let stand about 10 minutes before serving as it will cut better.

   

SOURCE:     Healthy Meals in Minutes       

Peach Liqueur

Posted by deliciousonadollar in Beverages and tagged with , , , , , , , , ,

The time is NOW!   Tis the season and that’s the reason for making……Peach Liqueur.  Get the ripest peaches you can find, and a bottle of spirits, and you have the makings for a liqueur, that will knock your socks off.  It’s that good, honestly!

WHAT YOU NEED:

750-ml bottle of brandy, vodka, rum, tequila, or Cognac

12 peaches

Simple sugar syrup made from 2 cups sugar, and 1 cup water.

WHAT YOU DO:

1.  Pour the spirits into a clean 2-quart (or larger) glass container with a tight fitting lid.

2.  Cut the peaches in half and thinly slice.  Add the peaches and their pits to the spirits. Cover tightly and put away in a dark, cool place, to infuse for 3 weeks to a month.  Shake the container a few times each week.

3.  When you’re satisfied with the intensity of the flavor, strain the liqueur through a metal sieve into a large bowl.  Discard the solids.  Add the sugar syrup to taste.

4.  To make sugar syrup:  Place the 1 cup water in a saucepan.  Add the 2 cups sugar and bring to a boil, stirring frequently.  Reduce the heat and continue to stir until the sugar dissolves.  Cool to room temperature.  Select a clean container that will hold at least 1 1/2 cups.  Pour the sugar syrup into the container, seal, and store in the refrigerator for up to 6 months.

For more information on the infusion process, see my post  for Rhubarb Liqueur.

Hints:  My preference is vodka for making infusions, because it is colorless and  doesn’t have a strong flavor of its own.   Keep the original spirits bottle.  Soak and remove label.  Use this to store the finished liqueur, properly labeled and dated.  The finished liqueur should be aged for about 1 month away from heat and light to allow flavors to mellow.  I know, I know—-it’s hard; but all good things are worth the wait!

Variations:   Use honey in place of sugar syrup and add to taste.   Add 1 vanilla bean, split lengthwise,  or  6 whole cloves in with the peaches.

SOURCE:  Infused  by Susan Elia MacNeil

Caprese Salad

Posted by deliciousonadollar in Salads and tagged with , , , ,

Caprese salad; one of the simplest, most beautiful and delicious salads I make.  Every summer when tomatoes of all kinds are at their finest, and my pot of basil is full and lush, I scout out the best mozzarella cheese I can find and we have this salad over and over.

The people of the Isle of Capri,  (thus it’s name)  created this tri-color salad, using tomatoes, mozzarella cheese, and basil, the colors of the Italian flag.  We are so lucky they did.  It is so simple to make you really don’t need a recipe, and I expect many of you know how to make it.  But for those of you who have never had it, you might want to try it.   This is how I make it.

This makes enough for a first-course, or side salad for 4.

  • 3 Tablespoons fresh lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 Tablespoons extra virgin olive oil

Whisk all of the above together to blend.  Set dressing aside.

  • 1 1/2 pounds fresh tomatoes.  An assortment makes a pretty presentation, such as regular vine-ripened tomatoes, plum tomatoes, red or yellow cherry tomatoes, or heirloom tomatoes of any color.  The ones in my photo are dark skinned heirloom tomatoes, very meaty and sweet.
  • a ball of mozzarella cheese, about 6 ounces, thinly sliced
  • several sprigs of basil, torn into small pieces

Slice the large tomatoes into 1/4 inch slices,  cut smaller tomatoes into wedges, and grape or cherry tomatoes  in half.  Arrange on a platter with the cheese.  Drizzle the dressing over the top.  Sprinkle with the basil and any additional salt and pepper.

 

A loaf of crusty Italian bread is the perfect accompaniment .