Here is our salad as we like it: simple, fresh, and gourmet. Serve this Italian salad for light lunch, a side for dinner, or as a gorgeous appetizer. Bon appetit!
2 ripe tomatoes, cut into rounds
1 pack Mozzarella Bufala, thickly sliced
1 cup Noir balsamic vinegar
fresh basil leaves for topping
a few Pitted Black Olives for topping
a little olive oil for drizzling
Salt and freshly ground black pepper
Heat balsamic vinegar in a pan over low-heat, bring to a soft boil.
Cook until it turns into a slight glazy texture.
Set aside to let cool.
Prepare the salad, alternating the sliced tomatoes and the mozzarella slices.
Top with scattered fresh basil leaves and olives.
Drizzle with balsamic and olive oil.
Sprinkle salt and pepper to season, serve.