Make Healthy Meals

4 large tomatoes
3 tablespoons olive oil
ground black pepper to taste
10 ounces mozzarella cheese, thickly sliced
8 leaves fresh basil, torn into strips
dash balsamic vinegar

Combine olive oil and basil. Allow to sit for 30 minutes or more to get the flavors to meld. (optional but recommended, longer is better)

Slice tomatoes thinly. Place in bowl and pour olive oil and basil mixture over it. Add mozzarella chees and balsamic vinegar. Mix and chill in refrigerator until ready to serve.

Editor’s Note:

With all ingredients, fresher is better. I used a variety of tomatoes in my most recent version of this, from cherry tomato sizes to large. Roma tomatoes work really well. Slice them thin or thick, and it’s still pretty good. If your garden is producing an overabundance of tomatoes and basil, as mine is this year, it’s a great way to use them up a bit.

Technorati Tags: tomatoes, tomato, italian, caprese salad

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