Recipe courtesy of Capay Valley Farm Shop
3 vine-ripe tomatoes, sliced in 1/2-inch rounds
1 pound fresh mozzarella, sliced 1/4-inch rounds
1 bunch fresh basil, leaves removed
Extra-virgin olive oil, for drizzling
Coarse salt and pepper
- Layer alternating slices of tomatoes and mozzarella, adding a basil leaf between each, on a large, shallow platter.
- Drizzle the salad with extra virgin olive oil and season with salt and pepper to taste.
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