Shared by Michigan Vine's Lorri Hatahway
~Pair with a Michigan Pinot Grigio or Pinot Gris
Ingredients:
3 vine-ripe tomatoes
1 pound fresh mozzarella
20 fresh basil leaves
Extra-virgin olive oil
Coarse salt or garlic salt and pepper to taste
Cut the tomatoes and mozzarella balls into 1/4 inch slices. Layer alternating slices of tomatoes and mozzarella on a large, shallow platter. Lay basil leaves on top - whole or torn into small pieces. Drizzle the salad with extra-virgin olive oil and season with coarse salt or garlic salt and pepper, to taste.
