Basil, Tomato, Mozzarella Salad from Geraldine Whitman

½ cup tomatoes, sliced, any size regular or cherry tomatoes are fine

½ cup fresh basil leaves, chopped or shredded

½ cup fresh mozzarella, sliced, any size balls are fine

2 tablespoons balsamic vinegar

2 tablespoons olive oil

Salt and pepper to taste

Don’t worry about exact measurements for the tomatoes, mozzarella, and basil. Larger tomatoes or mozzarella balls can be cut into chunks or sliced.

You have three serving options:

* The salad can be arranged in layers, alternating tomatoes and mozzarella with basil sprinkled on top. Drizzle the combined vinegar, olive oil, salt and pepper over all.

*For a larger salad, line a platter with lettuce and arrange the tomatoes, basil and mozzarella on top. Drizzle the combined vinegar, olive oil, salt and pepper over all.

*For an appetizer, thread chunks of tomato or cherry tomatoes onto thin skewers alternating with pieces of basil and mozzarella. Combine a little balsamic vinegar and olive oil on a plate, roll the skewers in the oil and vinegar, and then let them drain a bit before serving.  

4 servings