Tomato Basil Mozzarella Salad
February 25, 2009
Since spring is around the corner, I was getting so excited that I decided to make my favorite spring/summer salad. And since I have tomato and basil on my mind from yesterday’s blog, I thought I would give you this recipe that is so easy and a true favorite at my house. Serve it with practically any main dish. Even my kids eat this salad, and they especially like it when I serve it with some warm crusty bread. Don’t forget to serve it with olive oil and balsamic vinegar so they can dip.
Tomato Basil Mozzarella Salad
For an extra sprinkling of color, use multi-colored peppercorns and grind them over the salad just before serving.
Prep: 20 minutes
Yield: 6 servings
Ingredients
1/2 pound fresh mozzarella cheese*
2 large red tomatoes, sliced
1 large yellow tomato, sliced
3 tablespoons extra-virgin olive oil
Freshly ground pepper
1/2 cup shredded or chopped fresh basil
Balsamic vinegar
Preparation
1. Remove cheese from brine, and cut into 12 slices; sprinkle tomato slices. Alternate tomato and cheese slices on a platter; drizzle with olive oil. Cover and chill 4 hours if desired. Just before serving, sprinkle with freshly ground pepper and basil. Drizzle with balsamic vinegar.
Note:*Fresh mozzarella is a soft white cheese available in the gourmet cheese section of any local grocery stores.
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