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This recipe for Mozzarella Tomato Salad, by Paula Lacroix, is from From the kitchen of.......,
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2 medium to small vine ripened tomatoes 1 small ball bufula mozzarella (approximately 4 oz) salt and freshly ground black pepper 2 tbsp olive oil 2 tbsp balsamic vinegar 2 tbsp basil chiffonade
Slice the tomatoes into 1/4-inch thickness. Drain cheese of any excess water and slice into 1/4-inch slices. Set aside. Arrange the tomato and cheese slices so they over lap each other. Season with salt and pepper and drizzle with olive oil and balsamic vinegar. Top with the basil.
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