Source:

Kate Ransdell

Serves/Makes:4

Ingredients

• 2 firm, ripe tomatoes, cored and sliced
• 4 ounces fresh mozzerella
• 2 tbsp (30 ml) minced garlic
• 1 tbsp (15 ml) fresh basil, minced
• 1 tsp (5 ml) salt
• 4 tbsp (60 ml) extra-virgin olive oil

Preparation

• In a mixing bowl toss together the garlic, basil, salt and olive oil.
• Cover and refrigerate until serving time.
• Alternate sliced tomatoes and slices of FRESH mozzerella on small salad plate.
• Drizzle with dressing.

Comments

I suppose you could use regular, grocery store-type mozzerella in this, but using fresh makes all the difference in the world. Same goes for the basil -- use only fresh. This is also excellent if you dice the tomatoes and mix in with the olive oil, etc. I then use it as a topping on fresh-baked focaccia bread, topped with a piece of fresh mozzerella and a fresh basil leaf. Excellent appetizer.