Title: Tomato, Caper, Olive, and Blue Cheese Salad
Categories: Polkadot Epona Salad Vegetable Cheese
Yield: 2 Servings

6	lg	Tomatoes, sliced
2	tb	Balsamic vinegar
5	tb	Olive oil
1/3	c	Halved pitted Kalamata olives (I used the plain old Green ol
1/3	c	Crumbled blue cheese
2	tb	Drained capers
		Fresh basil leaves

Arrange tomato sliceds on large platter. Drizzle with vinegar, then oil. Sprinkle very lightly with salt and generously with pepper. Sprinkle with olives, blue cheese and capers. Garnish with basil leaves.

Serves 6 as a side dish, or 2-3 as main course

I tried this recipe last night (it's from the August issue of Bon Appetit), and loved it, even tho' I normally don't like fresh tomatoes....

* The Polka Dot Palace BBS 1-201-822-3627 Posted by EPONA on 07-15-95 By fatfree-request@fatfree.com on Jun 16, 1997

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