- Heirloom tomatoes (for one serving, I used 2)
- Mozzarella (3 oz for two tomatoes was my best estimate)
- Fresh basil (one solid basil leaf per tomato slice)
- Olive Oil
- Balsamic Vinegar
- Sea Salt
DirectionsThickly slice the tomatoes and mozzarella, stacking as shown with a basil leaf. Sprinkle olive oil and balsamic vinegar over top (I did about half a teaspoon of each). Sprinkle with salt and pepper. Serve.
I'm making this again this weekend. Makes a truly delightful weekend lunch.