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Tomato,
Mozzarella And Basil Salad
| 6 assorted large tomatoes (yellow, gold,
zebra-stripe, etc.) cut into ¼ inch slices
1 lb. fresh mozzarella, cut into ¼ inch slices 3 T extra virgin olive oil 2 t balsamic vinegar Coarse salt and freshly ground black pepper ½ c loosely packed fresh basil leaves Alternate tomato and mozzarella slices on a serving plate, overlapping slightly in rings. In a small bowl, whisk together olive oil and vinegar. Season tomatoes with salt and pepper to taste. Drizzle vinaigrette over tomatoes and garnish with basil leaves. Serve immediately. Makes 6 servings. Los Angeles Daily News
Tuesday, August 21, 2001
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