 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
|
Whether you choose the elegant presentation or the family presentation this salad brings out the best in your summer-fresh, vine-ripened tomatoes (the pink rocks from the grocery store in winter just won't cut it). Use it as a side dish with something off the grill or cut into a slice of crusty, artisan bread and make it a cool, light, meal for hot weather. I'll confess - I drink the juice from the bottom of the bowl ... if the kids don't beat me to it. ;) LOL Ingredients:
4 large vine-ripened tomatoes |
8 ounces mozzarella cheese |
12 fresh basil leaves |
3 -4 tablespoons extra virgin olive oil |
2 -3 tablespoons red wine vinegar |
salt |
coarse-ground black pepper |
Directions:
1. Chop tomatoes, dice mozzarella, and chop the basil leaves.
2. Toss in a glass bowl with the oil, vinegar, salt, and pepper.
3. Garnish with parsley or basil leaves if desired.
4. For a more elegant presentation slice the tomatoes and the cheese so that you have 12 slices of each. Arrange on a platter alternating a slice of tomato, a slice of cheese, and a leaf of basil. Drizzle with EVOO and vinegar. Add salt and pepper to taste.
5. Tip - this is best at room temperature, especially if the tomatoes are still warm from the sun and have never been refrigerated.
|
|