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From chef Bob Holloway of Eggland’s Best Eggs, Platteville, makes 2-4 servings.
Ingredients
2 large tomatoes, sliced 1/4- 1/2-inch thick and cut in half
1 fresh mozzarella cheese ball sliced 1/4-thick and cut into quarters
6 large black olives, quartered
1/4 cup artichoke hearts, drained and quartered
2 tablespoons minced or thin-sliced red onion
2 tablespoons chopped roasted red pepper
2 tablespoons extra-virgin olive oil
Sea salt and coarse black pepper to taste
Directions
Combine all ingredients and marinate for at least 15 minutes before serving. Eat alone, with bread, or atop baby lettuces.
Can be made a day ahead of time but allow to come to room temperature to ensure the fullest flavor when serving (15-20 minutes).
