As the weather heats up, it just feels better to transition to lighter meals. Combined with enjoying this dish in an outdoor setting (the deck overlooking the golf course) and a fine glass of Pinot Noir (I recommend La Crema, 2005), life doesn’t get much better. This evening we’ll be having just such a dinner. Here’s the salad I’m creating for our family:
Tomato/Mozzarella Salad
4 ripe roma tomatoes, sliced 1/4-inch slices
4 balls of fresh whole mozzarella, sliced 1/4-inch slices
Fresh Basil
Balsamic Vinegar
Extra Virgin Olive Oil
Salt and pepper to taste
Arrange tomatoes, cheese and basil in alternating order around serving plate. Lightly drizzle oil and vinegar and sprinkle with salt and pepper. Serves 4.
Mixed Greens // May 4, 2008 at 9:31 am
How much basil did you use for this? Looks fantastic.
Gluten For Punishment // May 7, 2008 at 11:08 pm
maybe 3 or 4 leaves? Roll them up like a cigarette and then chop this slices. You can also use more leaves and alternate them in between the cheese and tomatoes.