- 5 Medium Tomatoes
- 16 oz mozzarella (preferably buffalo mozzarella, fresh)
- 10-15 basil leaves chiffonadd
- Olive oil
- Balsamic vinegar
- Salt & freshly ground pepper
Slice tomatoes approximately 1/4 inch thick. Slice the mozzarella equally thick. Lay tomato, cheese alternately until plate is full. Roll your basil leaves and thinly slice until you have basil ribbons. Lightly salt the platter and freshly grind pepper over the whole plate. Drizzle olive oil generously over the entire plate. Drizzle a good balsamic vinegar generously over the plate. Cover the plate with plastic wrap and chill for 1-2 hours. Serve cold.