Mozzarella Tomato Salad
2 medium to small vine-ripened tomatoes, sliced to 1/4-inch thickness
1 small ball bufula mozzarella (approximately 4 ounces), drained and sliced to 1/4-inch slices
Salt
Black pepper
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons chiffonade basil
Instructions:
Arrange the tomato and cheese slices so they over lap each other. Season with salt and pepper and drizzle with the olive oil and balsamic vinegar. Top with basil chiffonade.
