| 7 | 10 | 196 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 0 min | 6 |
| 3 medium | Tomato (sliced) |
| 227 gm | Mozzarella cheese, partially skimmed (sliced) |
| 1/4 cup | Extra virgin olive oil |
| 1/4 cup | Balsamic vinegar |
| 1/4 tsp | Salt |
| 1 dash | Black pepper |
| 1/4 cup | Basil, fresh (minced) |
1. Slice the tomato and mozzarella cheese into medallions. Place on a large serving platter, alternating mozzarella with tomato.
2. Combine oil, balsamic vinegar, salt, and pepper in a jar with a tight-fitting lid; shake well.
3. Drizzle the dressing over the tomatoes and mozzarella.
4. Chop the basil and sprinkle the plate with basil. Serve immediately.
Quick Tips:
Vegan Version
For a vegan version use a cashew cheese or homemade dairy-free ricotta.
| Milk Alternative | 0.8 |
| Vegetables | 0.6 |
