3 tomatoes, vine ripened, cut 1/4 inch thick
1 lb fresh mozzarella, 1/4-inch thick slices
20 fresh basil leaves
2 Tbs olive oil, extra virgin for drizzling
1 Tbs balsamic vinegar
1 pinch sea salt and pepper
- Layer alternating slices of tomatoes and mozzarella, adding a basil leaf between each, on a large, shallow platter.
- Drizzle the salad with extra-virgin olive oil, vinegar and season with salt and pepper, to taste.
C = 7g P= 19g F = 17g
252 calories per serving