Chilean Salad
Serves 4 to 6.

2 - 3 large ripe tomatoes
2 small rounds of Buffalo Mozzarella.
1 medium onion, thinly sliced
4 cloves of garlic minced
1/2 cup extra-virgin olive oil
2 Tbs lemon juice (not extract)
1 small jalapeno pepper, seeded and finely chopped
1 Tbs Italian Parsley – chopped
1 Tbs chopped cilantro
Kosher salt and freshly ground pepper to taste

Slice the tomatoes and arrange them on a serving platter. Slice mozerella in thin rounds, place mozzarella on tomatoes. Place the onion slices in a colander and rinse them, first under hot tap water, then under cold water. Pat dry and arrange on the tomatoes. Drizzle with the olive oil and lemon juice and sprinkle with the remaining ingredients. Allow the flavors to combine for 15 minutes and serve at room temperature.