1 Tomato
1 Mozzarella Fresca chunk
Basil leaves
Vinagrette:
3 T. Extra Virgin Olive Oil
1 1/2 T. Balsamic Vinegar
Juice of 1 lemon
More Basil, about 1 Tablespoon, minced
Salt
Slice the Tomato into several slices. Thinly and gently slice the mozzarella. Give a little salt to both.
Make the vinaigrette by whisking together the olive oil, vinegar, lemon juice, minced basil, and add just a pinch of salt to season it up.
Plate the tomato as pictured, alternating tomato, cheese and laying a basil leaf on top. Drizzle with vinaigrette and serve immediately.
Natalie Riley
I took several platters of this dish to my church luncheon and received raves. The only thing I added was pepper. Delicious!
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