Mozzarella Tomato Salad Recipe

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Wolfgang Puck on Food Network
Nutrition per serving    (USDA % daily values)
CAL
42042
FAT
1255%
CHOL
5204%
SOD
368%

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Ingredients for 4 servings

1 cup small green French olives (Picholine), pitted

Recipe courtesy Wolfgang Puck, "Pizza, Pasta & More!," Random House, 2000

1/2 teaspoon kosher salt

1/2 garlic clove

2 tablespoons balsamic vinegar

1/2 teaspoon sugar

12 medium Roma tomatoes (2 pounds)

Crostini, recipe follows

2 tablespoons olive oil

2 slices bread, preferably sourdough

Salt

1/4 teaspoon freshly ground black pepper

1 teaspoon minced fresh thyme leaves

1 small ball bufula mozzarella (approximately 4 ounces)

1/4 tablespoon chopped fresh oregano leaves

2 medium to small vine-ripened tomatoes

1 tablespoon capers

Roasted Beet napoleon, see recipe file

1/4 cup extra virgin olive oil

1/2 tablespoon chopped fresh basil leaves

Extra virgin olive oil

1/2 tablespoon chopped fresh thyme leaves

1/2 cup extra virgin olive oil, plus additional as needed

1 anchovy fillet

Chino Chopped Vegetable Salad, see recipe file

2 tablespoons chiffonade basil

1/4 cup oven-dried tomatoes, drained, recipe follows

1 cup Nicoise olives, pitted

BLACK AND GREEN OLIVE TAPENADE

1 garlic clove

Black and Green Olive Tapenade with Crostini, recipe follows

Black pepper

1/2 tablespoon chopped fresh flat-leaf parsley leaves

6 garlic cloves, crushed

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