½ pound fresh mozzarella, sliced into ¼ thick bite size wedges
1 large ripe red tomato, sliced into ¼ thick slices
1/2 cup extra virgin olive oil
½ cup fresh basil leaves + 6 leaves for garnish
¼ cup rice vinegar
1 tablespoon honey
½ tsp Kosher salt
¼ tsp freshly ground pepper
To prepare the vinaigrette:
Blend together the ½ cup basil leaves, vinegar, honey, olive oil, salt & fresh ground pepper just until the leaves are well broken down. Set aside, or refrigerate while preparing the dish.
To prepare the dish:
Arrange the cheese and tomatoes on a platter. Chill until serving time, if desired. To serve, drizzle the vinaigrette to taste, and garnish with reserved basil leaves.
We like to quarter the tomato slices to make them easier to eat, and then reassemble them into complete slices on the plate. However, this becomes an elegant stacked salad, as shown here, topped with an olive tapinade.