Download this recipe.
4 medium ripe tomatoes, cut into 1/4-inch slices
12 ounces fresh mozzarella cheese, cut into 1/4-inch slices
Salt and freshly ground black pepper
8 fresh basil leaves
1/4 cup extra-virgin olive oil
1 Alternate the tomato and mozzarella slices on a serving platter. Sprinkle with salt and pepper.
2 Stack the basil leaves and cut them crosswise into thin strips. Scatter the strips over the salad. Drizzle with the oil and serve immediately.
VARIATION: If you have a good supply of fresh basil, add a basil leaf for every row of tomato and mozzarella.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Contribute to the Cook'n Club!
DVO would love to publish your article, prose, photography and art as well as your cooking, kitchen and nutrition tips, tricks and secrets. Visit the Newsletter Submission / Win Win for All section in our Forum for more information and details.
