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Mozzarella Salad


3 large ripe tomatoes cut into " thick rounds
lb Italian mozzarella cheese cut into " thick rounds
1 bunch basil
2 tablespoons red wine vinegar
6 tablespoons olive oil
teaspoon kosher salt
Black pepper, freshly ground


Serves: 6


Reserve 6 to 8 small basil leaves for garnish and chop remaining leaves. In a 2-cup mixing bowl, whisk together vinegar, oil and salt. Stir in chopped basil leaves.

Arrange tomato & mozzarella on a serving dish & drizzle with the dressing.

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