Wednesday, November 24, 2010

Tomato Mozzarella Salad

2 lbs plum/roma tomatoes
1 lb fresh mozzarella
1 clove garlic
3-4 fresh basil leaves
salt and pepper
1/8 c red wine vinegar
1/8 c extra virgin olive oil

Whisk oil and vinegar together in a serving bowl. Grate garlic and whisk in. Add salt and pepper. Cut tomatoes and mozzarella into bite sized chunks and add to oil and vinegar.

Wash basil leaves and pat dry. Stack, and roll together the long way. Thinly slice across the roll to make thin ribbons. Top the salad with basil and lightly toss. Let sit an hour before serving.

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