In two weeks, I’ll tell you why I haven’t been writing any stories…
3 vine-ripe tomatoes, 1/4-inch thick slices
1 pound fresh mozzarella, 1/4-inch thick slices
4 or 5 large fresh basil leaves, sliced into ribbons
Good quality balsamic vinegar
Extra-virgin olive oil, for drizzling
Coarse sea salt and freshly ground pepper
Layer alternating slices of tomatoes and mozzarella on a large, shallow platter
Sprinkle with basil leaves
Drizzle the salad with extra-virgin olive oil and balsamic vinegar, to taste
Season with salt and pepper, to taste.
THE LOVE: Use the very best ingredients you can…
one year ago: fettuccine with spicy seafood
two years ago: poppin pecans
Thanks for reading.
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