by Chef Dief
This salad is a favorite of mine around this time of year when the tomatoes are ripe. It is so simple and it is delicious!
Buffalo Mozzarella cheese
Paul Newman‘s Balsamic Vinaigrette
Salt and pepper to taste
Slice the tomatoes and put 4 to 5 slices slices on a plate. Salt and pepper the tomatoes. Put a slice of mozzarella on each tomato. Add a basil leaf and cover in the dressing!
Fast, fun, easy … and, oh, so good!
Bon appétit! Chef Dief