6 assorted large tomatoes, 1/4-inch slices
1 pound fresh mozzarella, cut into 1/4-inch slices
3 tablespoons olive oil
2 teaspoons balsamic vinegar
Salt and freshly ground black pepper
1/2 cup loosely packed fresh basil leaves | | Alternate tomatoes and slices of mozzarella on a
serving plate, overlapping slightly in rings. In a small
bowl, whisk together olive oil and vinegar. Season the
tomatoes with salt and pepper to taste. Drizzle the oil
and vinegar over the tomatoes and garnish with basil
leaves. Serve immediately. |
|
