Fresh tomatoes and basil make a fabulously simple salad paired with water-packed mozzarella cheese and a drizzling of balsamic vinaigrette.
SODIUM CONTENT: 55.8 mg per serving
2 ripe medium tomatoes
8 oz. fresh water-packed mozzarella
8 fresh basil leaves
2 T. balsamic vinaigrette (recipe below)
freshly ground black pepper to taste
1/3 c. extra virgin olive oil
1/8 c. balsamic vinegar
1 clove garlic, minced
1 T. Honeycup Uniquely Sharp Mustard (available at many supermarkets and online)
1/2 t. freshly ground black pepper
1/4 t. dried basil
1/8 t. dried oregano
Core the tomatoes, slice into rounds and arrange on a large plate. Slice the fresh mozzarella into rounds and place rounds on top of the tomato slices. Top with basil leaves, balsamic vinaigrette and freshly ground black pepper. Serve immediately.
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