Mozzarella Tomato Salad


  • 2 tablespoons olive oil
  • 1 small ball bufula mozzarella (approximately 4 ounces), drained and sliced to ¼-inch slices
  • Black pepper
  • Salt
  • 2 tablespoons chiffonade basil
  • 2 tablespoons balsamic vinegar
  • 2 medium to small vine-ripened tomatoes, sliced to ¼-inch thickness

1. 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.

View full recipe at SpringPad


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