1-1/3 cups lightly packed fresh basil leaves
1/4 cup extra-virgin olive oil
4 tsp balamic vinegar
pinch each salt and freshly ground black pepper
1 pkg (340g) mozzarella ball
4 tomatoes
1/4 cup thinly sliced red onion
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In food processor or blender, puree 1/3 cup of the basil, oil, vinegar, salt and pepper until smooth.
(Make head: Refrigerate in airtight container for up to 4 hours; shake before using).
Cut mozzarella into 1/4-inch thick slices. Cut tomatoes into 1/2-inch thick slices. On large serving platter, alternately layer cheese, tomatoes and remaining basil in concentric circles. Sprinkle with onion. (Make ahead: Cover and refrigerate for up to 4 hours).
Drizzle dressing over salad.
Serves 8
NOTE: I like this salad served at room temperature.
1/4 cup extra-virgin olive oil
4 tsp balamic vinegar
pinch each salt and freshly ground black pepper
1 pkg (340g) mozzarella ball
4 tomatoes
1/4 cup thinly sliced red onion
******************************************************
In food processor or blender, puree 1/3 cup of the basil, oil, vinegar, salt and pepper until smooth.
(Make head: Refrigerate in airtight container for up to 4 hours; shake before using).
Cut mozzarella into 1/4-inch thick slices. Cut tomatoes into 1/2-inch thick slices. On large serving platter, alternately layer cheese, tomatoes and remaining basil in concentric circles. Sprinkle with onion. (Make ahead: Cover and refrigerate for up to 4 hours).
Drizzle dressing over salad.
Serves 8
NOTE: I like this salad served at room temperature.
