Fresh, easy and pretty
Ingredients
- 3 vine-ripe tomatoes, 1/4-inch thick slices
- 1 pound fresh mozzarella, 1/4-inch thick slices
- 20 to 30 leaves (about 1 bunch) fresh basil
- Extra-virgin olive oil, for drizzling
- Coarse salt and pepper
Instructions
- Layer alternating slices of tomatoes and mozzarella, top with chiffonade of basil on a large, shallow platter. Drizzle the salad with extra-virgin olive oil and a touch of balsalmic vinegar and season with salt and pepper, to taste.
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