Lentil Pata and Marinated Mozzarella, Olives and Cherry Tomatoes

 We made a new Appetizer for us: Marinated Mozzarella, Olives and Cherry Tomatoes. We liked its simplicity. Definitely we will make it again.

For the main course we made We used the Tomatoes we bought at the Atwater Farmer's Market for our main course: Lentil Pasta. The Italian Lentil Pasta from the restaurant Locanda Veneta in Los Angeles is one of the best. It is so rich, you would swear it was made with meat. You can get the recipe from our blog of: July 22, 2008. Click the date to get the recipes for both the pasta and the tomatoes.

I can’t say enough about Lentil Pasta! It is one of our favorites and we have made it many, many times. It is a vegetarian dish that tastes like it has a meat sauce. But that isn’t the secret. The secret is it is DELICIOUS! Try it.

Marinated Mozzarella, Olives and Cherry Tomatoes

New York Times

 

This simple dish of marinated cherry tomatoes, olives and mozzarella is best, of course, when cherry tomatoes are in season. That it gets better as it sits is a boon: Bring it to potlucks or picnics, or simply let it sit in your refrigerator, a satisfying lunch at home. A generous handful of basil leaves, sprinkled atop just before serving, gives everything a bright, herbal finish. You’ll want to make this all summer long.

 

Ingredients

 

1       pound cherry or grape tomatoes, a mixture of colors, halved

Salt and black pepper

¾      cup olives, such as Moroccan or niçoise

¼      cup extra-virgin olive oil

2       tablespoons red wine vinegar

1       garlic clove, smashed to a paste

Pinch of dried oregano

Pinch of red-pepper flakes

1       pound fresh mozzarella, cut into ¼-inch slices

Basil leaves, for garnish

 

Preparation

 

1.            Put cherry tomatoes in a large bowl. Season with salt and pepper. Add the olives and toss.

2.            In a small bowl, stir together olive oil, vinegar, garlic, oregano and red-pepper flakes. Pour mixture over tomatoes and olives. Toss well to coat and let sit for at least 10 minutes and up to an hour.

3.            When ready to eat, arrange mozzarella in the center of a large platter (or arrange on individual plates). Spoon tomato and olive mixture over mozzarella. Garnish with lots of basil leaves.