Mozzarella Tomato Salad

Brenda V

8 servings

4 beef steak tomatoes

½ pound fresh mozzarella cheese

¼ Tablespoon shredded basil

¼ cup olive oil

1 Tablespoon balsamic vinegar

Salt and pepper, to taste

Basil sprigs to garnish

 Peel tomatoes:  cut out cores and score and “x” on base of each one.  Immerse in boiling water until skins start to split.

Transfer to cold water immediately.  When cool, peel off skin.

Thinly slice tomatoes.  Slice mozzarella cheese.

Arrange tomato and cheese slices alternately on a plate, overlapping one another.

Sprinkle with basil, olive oil, and vinegar.

Add salt and pepper to taste.  Garnish with basil spring and serve.