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Ingredients:
3 plum tomatoes; sliced,
1/2 pound mozzarella cheese; sliced in 1/4 inch thickness,
1 tbsp drained capers,
Black or green olives; chopped (optional).

For the dressing-
1 tbsp peppercorns; coarsely crushed,
1/2 cup olive oil,
1/4 cup honey,
1 tbsp white vinegar
4-5 basil leaves; freshly chopped,
Salt to taste.

Method:
Arrange the tomato slices and mozzarella cheese slices alternately on a nice decorative plate. Mix together all the other ingredients to prepare the dressing. Pour on the tomatoes and cheese only when you are ready to serve the salad. Sprinkle capers and olives on top.

TIP:
Always mix your vegetables with the dressing only at the time of serving, else your dressing would soak into the vegetables and your salad will become soft and soggy.

Ingredients:
1/2 cup Olive oil,
3 tbsp red or white wine vinegar,
1/4 tsp dry oregano,
1/4 tsp dry thyme,
1/4 tsp dry basil or few fresh leaves; chopped,
Few sprigs of parsley; chopped,
1 tsp minced garlic,
1 tbsp minced onion,
Salt to taste.

Method:
Mix together all the ingredients in a jar with an airtight lid. Shake well and pour over you favorite salad.
You can also store this jar in the refrigerator and shake well before every use.

Ingredients:
500gms rigatoni or shell or any other small pasta,
1/2 cup olive oil,
1 cup fresh cilantro leaves, washed,
2 cloves garlic, crushed,
1/4 tsp dried oregano leaves,
1/4 cup pine nuts(optional),
1/2 cup sliced black olives,
Salt and freshly ground pepper to taste.

Method:
Cook the pasta according to the instructions given on the package. Drain well and keep aside in a salad bowl.
In blender, blend oil, cilantro, garlic and oregano until smooth. Toss pasta with the dressing; toss in pine nuts and olives; season with salt and pepper. Cover the bowl with the cling film and refrigerate. Toss again before serving. Serve with garlic bread.

TIPS:
1. Use Extra Virgin Olive oil for rich flavor and nutrition.
2. You can add some Parmesan cheese to the salad if you are not watching out for calories.