- 1 pound of ripe, preferably heirloom tomatoes, sliced thin
- 1/3 cup Bella Nonnas Ultra Premium EVOO or try our Bella Nonnas Basil Infused Olive Oil
- 1/4 cup Bella Nonnas Denissimo Private Reserve Balsamic
- 2 tablespoons whole or chiffonade cut basil
- 8 oz. homemade (see recipe below) or store bought mozzarella fresca, drained
- sea salt and cracked pepper to taste
- Arranged sliced tomatoes on a plate.
- Sprinkle with salt and pepper.
- Whisk balsamic and EVOO together.
- Place a slice of mozzarella on each slice of tomato and sprinkle with basil.
- Drizzle with the vinaigrette and serve.
Cooking Time : 0 min
Servings : 2-3
Leave a comment