Community Corner

No Cook Summer Salad

This Classic Is Best With Farm-Stand Tomatoes And Summer Basil

This really isn't a recipe - it's a classic, an institution, a you-better-make-this-now dish that once Fall arrives, you'll be wishing you had.

The combination of vine-ripened, farm-stand tomatoes, fresh basil and fresh mozzarella is indescribably delicious and one of the prettiest salads around.

I like to top mine with a little EVOO (extra virgin olive oil - Rachael Ray's favorite acronym), a little balsamic vinegar, kosher salt and freshly ground pepper.  Serve with sliced French or Italian bread or just plain. Delish!

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If you happen to have any leftovers, chop them up and toss in tomorrow night's green salad.


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