2 lbs. (2-3) large ripe tomatoes, sliced
12 oz. fresh mozzarella, sliced
Fresh basil leaves (one large for each slice of tomato)
Extra virgin olive oil
Balsamic vinegar (use your fav, but I like to use one flavored with blood orange*)
Freshly cracked black pepper
Fleur de Sel or other sea salt
Temecula Olive Oil Company:
1. Slice the tomatoes and arrange on a serving platter. Place a slice of mozzarella and a basil leaf in between each slice of tomato.
2. Season with freshly cracked black pepper and a good pinch of Fleur de Sel or other sea salt.
3. Drizzle the salad with extra virgin olive oil and balsamic vinegar.
4. Serve immediately.