1 package of pre-washed salad greens
1/4 cup mozzarella cheese, thinly sliced
6 cherry tomatoes, halved (or sliced if you have the time or patience)
1/2 yellow pepper, de-seeded and sliced
6-8 black olives (optional)
2 tablespoons chopped basil (optional)
1 tablespoons lemon juice
3 tablespoons Oilerie Fior Fiore or Primaiolo extra virgin olive oil
1 large sun-dried tomato (finely diced)
Curt's table Spice

Make a salad dressing from the lemon juice, finely diced sun-dried tomatoes and olive oil. Season with Curt’s Table Spice and reserve 1 tablespoon of the dressing. Mix the salad leaves and basil (if using) with the pepper and tomatoes and just before serving, toss the (3 tablespoons) salad dressing through the leaves to dress lightly. Place in deep bowls (as there is too little mozzarella to serve in wide bowls) to serve and top each with a few slices of mozzarella and a drizzle of the remaining salad dressing (which will then give a gloss, red-speckled sheen to the cheese garnish).

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