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Mozzarella Salad

3 lg Ripe tomatoes
1/2 lb Italian mozzarella cheese
1 sm Basil
2 tb Red wine vinegar
6 tb Olive oil
1/4 ts Kosher salt
Freshly ground black pepper


Slice tomatoes crosswise into 1/2-inch-thick rounds. Slice mozzarella into 1/4-inch-thick rounds. This will be easier to do if cheese is chilled. Reserve 6 to 8 small basil leaves for garnish and chop remaining leaves. In a 2-cup mixing bowl, whisk together vinegar, oil, and salt. Stir in chopped basil leaves. Arrange tomatoes alternately with cheese on a serving dish. Drizzle with basil vinaigrette and grind black pepper over top. Garnish with reserved basil leaves. Serves 6.


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