Summer Tomato Salad
|Mozzarella cheese||2 Ounce|
|Spinach||2 Cup (32 tbs), shredded|
|Olive oil||1 Tablespoon|
Cut a thick slice from the center of each tomato.
Reserve the remaining tomato for another use.
Use a cookie cutter or a knife to cut a design in the cheese slices, making them smaller than the circumference of the tomato slices.
Place a piece of cheese on each of the tomato slices.
Top each with a sprig of marjoram.
Arrange the tomato slices on a bed of spinach on a serving dish or four individual salad plates.
Spoon a little of the olive oil over each serving.