This is truly a summer salad when the tomato vines are dripping with ripe, red, sweet tomatoes and the smell of fresh basil growing in the sun. But I do enjoy this salad in winter using vine grown tomatoes and fresh basil in the produce section of your grocery store. Wonderful on its own or pair with fish or chicken, or a hearty loaf of grain bread. Always use fresh basil and ripe tomatoes for this recipe. Buy fresh Mozzarella, you can’t beat its creamy, smooth texture. You will want to slice it into slices. Place it in the freezer for 5 – 10 minutes before slicing, this will make it an easier task.

INGREDIENTS

• Fresh spinach leaves (optional)
• 4 medium ripe tomatoes, sliced in ¼ inch slices
• 6 ounces of fresh mozzarella cheese, sliced
• 2 Tablespoons of extra-virgin olive oil
• 2 Tablespoons of good balsamic vinegar
• 2 cloves of garlic sliced into slivers or grated
• 1 bunch of fresh basil, rinsed and pulled apart into individual leaves
• ½ teaspoon of cracked pepper
• 1 teaspoon Kosher or Sea salt, divided

DIRECTIONS

1. In a small bowl with a lid mix the extra virgin olive oil, balsamic vinegar, ½ teaspoon cracked pepper, ½ teaspoon salt, and garlic. Mix together and set aside for at least 15 minutes to blend flavors
2. Line a plate or platter with washed spinach leaves, stems removed
3. Arrange the tomato slices on top of the spinach
4. Sprinkle with ½ teaspoon of kosher or sea salt
5. Layer half of the basil leaves on top of the tomatoes
6. Layer the mozzarella cheese on top of the basil
7. Spread remaining basil on top of the cheese
8. Pour the olive oil, vinegar dressing on top of layers
9. Serve at room temperature