Ingredients
- 3 vine-ripe tomatoes, 1/4-inch thick slices
- 1 pound fresh mozzarella, 1/4-inch thick slices
- 20 to 30 leaves (about 1 bunch) fresh basil
- Extra-virgin olive oil, for drizzling
- Coarse salt and pepper
Directions
Layer alternating slices of tomatoes and mozzarella, adding a basil leaf between each, on a large, shallow platter. Drizzle the salad with extra-virgin olive oil and season with salt and pepper, to taste.
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By krbg45
on February 19, 2013
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Classic and yummy. However, I like it even better when the mozzarella is marinated, like they did at Funny Tummy Cafe.
By GAgrammy
on December 13, 2012
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I introduced my daughter in law to this salad and basil pesto, at different times. She came up with an idea when she couldn't find fresh basil in the store or the basil looked inedible, which was to substitute the basil with basil pesto. YUMO!
By AlexiaBlue
on September 04, 2012
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It was the best salad!
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