We have this salad a few times a week! In the summer we use fresh tomatoes and in the fall and winter we use roasted beets. Try it with the Buffalo mozzarella cheese, which is a softer, creamier mozzarella. Also, fresh basil and extra-virgin olive oil make all the difference. Delicious! This recipe makes 4 appetizer size salads.
Ingredients:
-2 large ripe (but firm) tomatoes or 2 large, roasted red beets at room temperature (you can roast the beets by putting them in a roasting pan, drizzling a little olive oil over them and covering them with foil---roast in a 450F oven for about an hour, or until a knife can easily be inserted in the middle---I make a batch and keep them covered in the fridge as they last about a week). Have some fresh bread of your liking to sop up the oil and vinegar at the end:) best part!
-8 large fresh basil leaves
-8 thinly sliced pieces of Buffalo mozzarella (about 2 inches by 2 inches by 1/4 inch thick)
-4 tbsp extra-virgin olive oil
-4 tbsp good quality balsamic vinegar
-freshly ground black pepper to taste
-salt to taste, if using (I don't use the salt and it really is not needed as the flavours are already fabulous)
Directions:
1. Slice the tomatoes or beets to even thickness to make 8 slices & plate 4 of them on 4 small salad plates. Top each with one slice of the cheese and one basil leaf. Pepper to taste. Drizzle each with 1/2 tbsp olive oil and 1/2 tbsp balsamic vinegar. Repeat the layers again and voila!
Sop up the oil and vinegar that is left on the plate with some fresh bread.
