5 or 6 lg. tomatoes at room temperature, thickly sliced
1 1/2 oz. pepperoni, thinly sliced and diced
5 pitted black olives, sliced
1/2 green bell pepper, diced
5 sm. green onions, thinly sliced
1 tbsp. chopped fresh basil
3-4 tbsp. prepared Italian salad dressing (reg. or diet)
1 c. shredded Mozzarella cheese
Salt (optional)

Arrange tomatoes on large heat-proof platter, slightly overlapping. Sprinkle with pepperoni, olives, green pepper, onions and basil. Drizzle with dressing; top with cheese. Just before serving, place under the broiler until cheese is barely melted. Makes 8-10 servings.