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Ingredients:
Salad
4-5 large, firm ripe tomatoes sliced into 1/2" slices
1/2 pound Mozzarella cheese sliced
into thin discs about 1/4"
A dozen fresh basil leaves
Optional: olives, red onion, cucumber
Vinaigrette
3 TBS extra virgin olive oil
4 TBS balsamic vinegar
1 TBS finely minced fresh garlic
pinch of sugar
pinch of salt
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Variations:
Add thinly sliced red onions.
Add thinly sliced cucumbers.
Use shredded mozzarella or chunks of fresh
cheese and build the stacks
separately.
Add pitted ripe olives, adjusting the salt in the vinaigrette.
Grill cheese and tomatoes for a
minute first or broil layered salad until cheese begins
to melt. Watch carefully!!!!! |
Directions:
On a platter, layer the tomato, cheese and basil in
overlapping slices (like scales on a fish.) Whisk
the vinaigrette ingredients together until emulsified (the oil
and vinegar have completely mixed.)
Drizzle the vinaigrette over the salad and let sit for 30
minutes to marinate. (You can make this ahead of time
and refrigerate for a few hours but allow to come to room
temperature before serving.)
Serve each person at least one stack containing all three
ingredients. Have a pepper mill on hand to pepper to
taste.
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