Recipe courtesy of Wolfgang Puck

Mozzarella Tomato Salad

Name: Mozzarella Tomato Salad
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 4 small servings or 2 larger s
Cuisine: american
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

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Total: 1 hr 30 min

Prep: 30 min
Cook: 1 hr

Yield: 4 small servings or 2 larger s

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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.