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- 1 1/2 pounds heirloom tomatoes, cored and cut into 1/4-inch thick slices
- 1 pound fresh mozzarella, cut into 1/4-inch thick slices
- 1/3 cup packed basil leaves, torn or cut into thin strips
- Salt and freshly ground black pepper
- Extra-virgin olive oil
- Balsamic vinegar
Layer tomato and mozzarella slices on a platter. Scatter basil over top and season with salt and pepper. Drizzle lightly with oil and vinegar. Serve at room temperature.
Recipe from Central Market Mill Creek - Culinary Resource Center
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