Serves 6
This antipasto salad is made from fresh, new mozzarella cheese, which is very white, much lighter in texture than mature mozzarella, and is stored in water. It is available at well-stocked Italian delicatessens.
• 1 lb. fresh mozzarella cheese
• 3 small tomatoes (about ¾ lb.)
• ¾ lb. zucchini
• ½ cup very thinly sliced red onion
• 6 Tbs. olive oil
• 3 Tbs. wine vinegar
• 1 tsp. salt
• approximately ¼ cup chopped fresh parsley
• ¼ tsp. oregano
• black pepper to taste
1. Cut the mozzarella into strips or small, ¼-inch-thick slices. Slice the tomatoes in thin wedges. Cut the zucchini in ¼-inch slices and drop in boiling salted water. Cook 2 minutes, then drain and cool briefly under running water.
2. Combine all the ingredients in a bowl and toss gently until well combined.
3. Serve immediately or marinate for several hours—toss again before serving.
