- Total: 1 hr 30 min
- Prep: 30 min
- Cook: 1 hr
- Yield: 4 small servings or 2 larger s
Ingredients
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
Directions
- 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.
