Last Friday night we had friends over to grill, swim and unwind after the week. My friend Betsy made this salad for us and it went perfectly with our burgers. I am hoping to make it again later this summer with my own garden tomatoes! Thank you Betsy, it was fun (and delicious!)!
12 fresh basil leaves
4 medium-sized vine-ripened tomatoes
1/2 pound fresh mozzarella cheese
Freshly ground black pepper
extra-virgin olive oil
To julienne basil leaves: Stack basil leaves and roll tightly into a cigar type roll. Slice into thin ribbons.
Cut tomatoes and mozzarella into 1/4″ thick slices. Arrange tomato and mozzarella slices into stacks of alternating layers. Sprinkle julienned basil and sea salt over each stack. Drizzle olive oil and balsamic vinegar over each stack and serve immediately.
Enjoy your long July 4th weekend!
We are headed to Pensacola to visit family…will be back next week!