Salade de tomates, mozzarella et basilic

Ingrédients

• 4-5 hothouse (beefsteak) tomatoes, sliced 1/4-inch thick
• 2 (16 oz.) logs of fresh mozzarella cheese, sliced 1/4-inch thick
• Generous bunch of fresh basil leaves
• Extra-virgin olive oil
• Coarse sea salt and fresh ground black pepper
• Balsamic glaze (or make your own – see below)

Préparation

1. 1

   In a casserole type dish (I used 8X11X3) arrange slices of tomatoes, mozzarella, and basil vertically, in an alternating patten until you have created two rows. You may have more rows depending on the size of the dish.

2. 2

   Drizzle olive oil over the top of the salad, followed by a drizzle of balsamic reduction.

3. 3

   Sprinkle with salt and fresh ground black pepper. Serve immediately.