This salad is best served in the summer with tomatoes fresh from your garden.
1 pound fresh mozzarella cheese,
2 garden fresh tomatoes, sliced 1/3 inch thick
6 Kalamata olives, sliced
3 tablespoons olive oil
1 tablespoon balsamic vinegar
10 fresh basil leaves
1/2 tablespoon capers
salt and pepper to taste
fresh grated parmesan cheese to garnish
Slice mozzarella into 1/3 inch thick slices
Core and slice the tomatoes into 1/3 inch slices
Build the Salad:
Alternate slices of tomato with slices of fresh mozzarella on a plate.
Top with sliced kalamata olives, capersfresh basil chiffonade
Drizzle with extra virgin olive oil, and balsamic vinegar,
season with fresh ground salt, pepper and fresh grated parmesan cheese.
* parmesan cheese could be shaved over this salad for a dramatic presentation
* be careful with the balsamic vinaigrette, it can make the salad look too dark.
Prep Time: 10 minutes Cook Time: N/A Difficulty: Easy Servings: 2-4