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Mozzarella Salad

caribbean

3 large ripe tomatoes
cut into 1/2" thick rounds
1/2 pound Italian mozzarella cheese
cut into 1/4" thick rounds; * see note
1 bunch basil
2 tablespoons red wine vinegar
6 tablespoons olive oil
1/4 teaspoon kosher salt
freshly ground black pepper

Reserve 6 to 8 small basil leaves for garnish and chop remaining leaves. In a 2-cup mixing bowl, whisk together vinegar, oil, and salt. Stir in chopped basil leaves. - - - - - - - - - - - - - - - - - - NOTES : This will be easier to do if cheese is chilled. To serve, arrange tomatoes alternately with cheese on a serving dish. Drizzle with basil vinaigrette and grind black pepper over top. Garnish with reserved basil leaves. Yield: 6 servings. Nutr. Assoc. : 1514 0 922 0 0 0 0 0 0

Contributor: © 1995 Cole Group, Inc.

Yield: 6 servings

Preparation Time: 0:00

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