Tomato & Mozzarella Salad
Serves 4 as a starter
There’s nothing better than farm fresh tomatoes in the summer. I think they’re best served with a simple dressing, although adding some fresh basil leaves, which would make it a proper caprese salad, is always nice, too.
2 large fresh picked tomatoes, sliced thick
5-6 ounces fresh mozzarella, sliced
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
salt & fresh ground pepper, to taste
Arrange the tomato and cheese slices on a large plate or platter. Place in the refrigerator for about 10 minutes to chill. In a small bowl whisk the oil and balsamic together. Drizzle dressing over the chilled salad, season with kosher salt & fresh ground pepper.
Source: http://www.girlgonegourmet.com/2014/08/tomato-mozzarella-salad.html
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