"My Recipe for tomato salad appeared in the Sarasota news paper," he writes. "The food and wine editor has written about my book, published a year ago, and she has called me several times about my recipes. This recipe is my invention and was sold in a popular Scandinavian Deli and meat market in New Jersey."
Prep Time: 20 minutes
Ingredients:
- 2 pounds ripe plum tomatoes
- 1 medium Spanish onion
- 1 large green bell pepper
- 3/4 lb of mozzarella cut into 3/4 inch cubes
- 1/2 teaspoon of salt 1/2 teaspoon of black pepper
- 2 cloves of garlic peeled and sliced thin
- 6 to 7 spearmint leaves
- 1/2 cup of red wine vinegar
- 1 1/2 tablespoons of balsamic vinegar
- 1/2 cup of extra virgin olive oil
- 1/2 teaspoon of oregano(optional)
Preparation:
Continuing with his introduction,"A friend of mine who owns the deli asked me to suggest something Italian. This is one of the things I did. I would go in every Saturday morning and make something Italian to be sold in huge chafing dishes. I didn't want to be paid, it was fun for me and he taught me a lot about cooking meats and catering. He usually sent me home with steaks or some other kind of meat. We never had to buy meats.
"This was called "ANTHONY'S MEDITERANIAN TOMATO SALAD"
Assemble the above ingredients
Cut stems off tomatoes and slice into quarters.
Place tomatoes in a mixing bowl.
Slice onion and pepper in long thin slices and add to the tomatoes.
Place oil, vinegar, salt, pepper, and garlic in a blender and mix. The oregano can also be added but it tends to take over the flavor.
Add the mix to the tomatoes.
Add the mozzarella, and mint leaves and toss lightly.
Taste and adjust seasoning.
This is for about 4 or 5 people.
I can only imagine how San Marzzano tomatoes would taste in this salad.
Tony
