Tomato, Mozzarella and Basil Salad

This is a classic summer salad.  Fresh tomatoes and basil are coming into season.  Add some fresh mozzarella and you have a light salad that is perfect for a casual weekday dinner or a fancy dinner party.  This is something that is just assembled and not cooked, perfect for a warm night.  I use all local and organic ingredients from my local farm stand and the garden.

Serves 6 to 8 as an appetizer

Ingredients:

3 large tomatoes, cleaned.  Do not use plum. Red, green, yellow or any color will look and taste great

1 lb fresh mozzarella

1 bunch fresh basil, cleaned

Salt

Fresh cracked pepper

Olive oil

Balsamic vinegar

Here's how:

Cut the tomatoes into slices, between a half and a quarter inch thick.

Slice the mozzarella into the same size slices.

Pick off large basil leaves. 

You should have an equal number of tomato and mozzarella slices and basil leaves.

On a large platter or plate, time to assemble the salad.

In three rows next to each other, layer a tomato, then a basil leaf and then a slice of cheese.  Try to make the cheese and tomatoes the same size as you layer for a better appearance.  

Continue layering as explained above until you have filled the plate or you run out of ingredients.   Any extras are a snack for you!  

Lightly sprinkle a pinch of salt and then a pinch of pepper over the top.  Cut up four or five extra basil leaves you have and sprinkle them over the to too.

Serve with olive oil and balsamic vinegar on the side and sprinkle a bit of each on top right before you eat it.  This is to taste and need not be done if you do not like them.  It just adds an extra punch of flavor.