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- 2 pounds vine-ripened tomatoes (about 4 large), sliced ¼ inch thick
- 1 pound fresh mozzarella, sliced ¼ inch thick
- ¼ cup packed fresh basil leaves
- ¼ teaspoon dried oregano, crumbled
- 4 tablespoons extra-virgin olive oil
- fine sea salt to taste
- freshly ground black pepper to taste
Arrange tomato and mozzarella slices and basil leaves, on a large plate or platter. Sprinkle salad with oregano. Drizzle with oil & vinegar. Season with salt and pepper.
Mozzarella Salad Caprese > Italian Stuffed Chicken Breasts > Penne with Pesto > Roasted Asparagus > Cannoli
