Nothing says summer like a fresh tomato, basil and mozzarella salad. And this one is so easy! I just love the mix of basil and mozzarella. And those tomatoes – my recommendation is to be generous when slicing them. And use the right olive oil – an extra virgin from Tuscany has a hearty, robust flavor that is the perfect complement to a tangy balsamic vinegar. Mix it up and enjoy. I sure am.
Here’s what you’ll need:
Two to three handfuls Spring Mix
10- 14 Organic Basil leaves, chopped or shredded
2 or 3 Roma Tomatoes
Fresh Mozzarella, sliced into thick triangles
4 Tablespoons Extra Virgin Olive Oil (though I never measure, I simply pour to taste)
Balsamic Vinegar, to taste
Layer the spring greens on a flat serving platter. Top with basil, tomatoes and mozzarella. Pour on the olive oil and balsamic vinegar. Add salt and pepper to taste. Top with a bit more basil. Bon Appétit!