This is a quick and awesome salad, Kenny and I could eat this almost every evening for dinner.  Especially when the fresh tomatoes and basil are plentiful, and that is starting to happen about now! The Balsamic vinaigrette is the balm and so easy to prepare.

3 vine-ripe tomatoes, 1/4-inch thick slices

1 pound fresh mozzarella, 1/4-inch thick slices

20 to 30 leaves of fresh basil

Balsamic Vinaigrette, for drizzling

Layer alternating slices of tomatoes and mozzarella, adding a basil leaf between each, on individual salad plates; drizzle the salad with Balsamic Vinaigrette and enjoy!


Balsamic Vinaigrette

1/4 cup balsamic vinegar **

2 teaspoons honey

1 tablespoon chopped garlic

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

3/4 cup olive oil

Beat the vinegar in a bowl with the honey, garlic, salt and pepper until honey and salt dissolves. Then beat in the oil by droplets, whisking constantly, or you can place all the ingredients in a screw-top jar and shake to combine (this is my favorite way).  Taste and adjust the seasonings.

Note**  The best is that from Modena, Italy; Mom and I were fortunate enough to visit there and bring some back for ourselves.

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