4 lg. ripe tomatoes, cut into 1/4-inch slices
2 lbs. fresh Mozzarella cheese, cut into 1/4-inch slices
1/4 c. chopped fresh basil
1/4 c. chopped Italian parsley
1/2 c. Nicoise olives
1/2 c. vinaigrette (recipe follows)
Freshly ground black pepper to taste

On a large serving platter, alternate overlapping slices of tomato and Mozzarella cheese. Sprinkle basil, parsley and black olives over all. Drizzle vinaigrette over salad and grind black pepper on generously. Serve at room temperature. Serves 6.

VINAIGRETTE:

1 tbsp. Dijon mustard
4 tbsp. red wine vinegar
1 tsp. granulated sugar
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
Minced parsley and/or snipped fresh chives to taste
1/2 c. olive oil

Measure mustard into a bowl. Whisk in the vinegar, sugar, salt, pepper and herbs to taste. Continue to whisk mixture while slowly dribbling in the olive oil until mixture thickens. Adjust seasonings to taste. Cover until ready to use. Vinaigrette is best if made just before it is to be used. If necessary, whisk again before serving. Makes 1 cup.