Total Time
10mins
Prep 10 mins
Cook 0 mins

Whether you choose the elegant presentation or the family presentation this salad brings out the best in your summer-fresh, vine-ripened tomatoes (the pink rocks from the grocery store in winter just won't cut it). Use it as a side dish with something off the grill or cut into a slice of crusty, artisan bread and make it a cool, light, meal for hot weather. I'll confess -- I drink the juice from the bottom of the bowl ... if the kids don't beat me to it. ;) LOL

Directions

  1. Chop tomatoes, dice mozzarella, and chop the basil leaves.
  2. Toss in a glass bowl with the oil, vinegar, salt, and pepper.
  3. Garnish with parsley or basil leaves if desired.
  4. For a more elegant presentation slice the tomatoes and the cheese so that you have 12 slices of each. Arrange on a platter alternating a slice of tomato, a slice of cheese, and a leaf of basil. Drizzle with EVOO and vinegar. Add salt and pepper to taste.
  5. Tip -- this is best at room temperature, especially if the tomatoes are still warm from the sun and have never been refrigerated.

Reviews

(3)
Most Helpful

Even though this is not in season I love nothing better than a tomato-mozzarella salad. This is quite basic, but you can't beat the basic in this recipe.

morgainegeiser December 14, 2009

There is nothing as good as a simple salad and this is one I have made over and over again, it only improves with garden fresh basil and garden tomatoes, try this salad you won't be sorry, make certain to use a good-quality extra-virgin olive oil, great recipe Killer...Kitten:)

Kittencal@recipezazz July 29, 2007

We love this too. My son, oisky-picky doesn't but he probably will as he gets more sophisticated! My DH likes to use balsamic vinegar instead of red wine vinegar. I like to use store bought "homemade" mozzerella cheese. It's expensive but really had a nice texture and taste.

Oolala June 27, 2007

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