part skim mozzarella cheese, thinly sliced
red wine vinegar
finely chopped onion
finely chopped fresh basil or 1/2 tsp. dried basil
each salt and pepper
1layer tomatoed and cheese in shallow dish. In small jar with a tight fitting lid place oil, vinegar, parsley, onion, basil, salt and pepper. Cover and shake well. Pour over tomatoes and cheese.
2Cover and refrigerate several hours. Occasionaly spooning dressing over tomato salad. Makes 4 servings.