Recipe courtesy of Food Network Kitchen
Total:
10 min
Active:
10 min
Yield:
6 to 8 servings

Ingredients

Directions

Slice the tomatoes and cheese into 1/4-inch thick slices. Arrange the salad on a serving platter or individual plates in an alternating pattern with two or three pieces of tomato for every piece of cheese. Season with the salt and pepper. Scatter the basil leaves over the top and drizzle with the oil. Serve at room temperature.

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