Title: Sylvia's Colors of Summer Salad
Categories: Salad Vegetarian
Yield: 1 Serving

1		Tomatoes
1		Bell peppers
1		Cucumbers
1/4		Onions, red
		Olives, black; kalamata or oil-cured
1	sl	Mozzarella; 1/2" thick
2	sl	Bread
		Garlic salt
		Pepper, white
		Oil, olive
		Vinegar, balsamic

Skin and seed tomato and bell pepper and cut into bite-sized chunks. Peel and seed cucumber, quarter lengthwise, and slice about 1/4" thick. Coarsely chop red onion. Cut mozzarella and bread into bite-sized pieces. Mix in salad bowl. Season with garlic salt and white pepper to taste, then pour in olive oil and balsamic vinegar to taste and toss well. Refrigerate until ready to eat, but allow to sit for 1/2 hour at room temp before serving.

Sylvia's comments: this just looks like summer to me. The black of the fertile earth, the green of growing things, the red of ripening fruits and vegetables, and the white of the bleached dead branches the justly-infamous Wyoming wind keeps blowing into my yard. The bread picks up what oil & vinegar the vegetables don't and the combination is absolutely delicious.

From: Sylvia Steiger Date: 04 Aug 97 National Cooking Echo Ä

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