Paula's Mozzarella and Tomato Salad
- 2 large ripe tomatoes, peeled and sliced 1/4-inch thick
- 8 ounces fresh mozzarella, sliced 1/4-inch thick
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 8 fresh basil leaves
DirectionsWatch how to make this recipe
Arrange the tomato and mozzarella slices on a platter or individual salad plates, overlapping the slices and fanning them out like a deck of cards.
Sprinkle with the salt and pepper.
Drizzle with the oil.
Garnish with the basil: Cut it into very thin slices or tear into bits and sprinkle on top or leave the leaves whole and tuck them here and there between the mozzarella and tomato slices. Serve immediately.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of Paula Lambert, The Cheese Lover's Cookbook and Guide, Simon & Schuster, 2000
Fresh Mozzarella and Stacked Heirloom Tomato Salad with Green Chile-Cilantro Oil and Chipotle Vinegar
Recipe courtesy of Bobby Flay