Review of last recipe (photo above) - I was ready to dismiss this recipe ... I just wasn't interested ... thought it'd be just okay.  Well to my surprise, it was really delicious and something that would be great with a summer buffet.

TODAY'S RECIPE - MOZZARELLA AND TOMATO SALAD
From The Boston Globe, August 24, 1983 ...

Serves 6

4 large ripe tomatoes, peeled and sliced
2 lbs fresh mozzarella, cut into slices
1/4 cup chopped fresh basil
1/4 cup chopped italian parsley
1/2 cup imported black olives
1/4 cup olive oil
freshly ground pepper

On a large serving platter, alternate overlapping slices of tomato and mozzarella.  Sprinkle with basil, parsley and olives.  Drizzle with olive oil.  Grind pepper generously (interesting: no salt), and serve at room temperature.