Kalamata Caprese

[Guest guest]

Kalamata Caprese

 

1 pound beefsteak tomatoes, cored and wedged

6 ounces fresh mozzarella cheese, cut into 1-inch wedges

3/4 cup Kalamata olives, halved

3/4 cup fresh basil leaves, torn

1/4 cup balsamic vinaigrette

salt and black pepper to taste

 

In a large mixing bowl, combine tomatoes, mozzarella cheese, Kalamata olives and

basil leaves. Drizzle with vinaigrette, season to taste with salt and pepper and

gently toss until evenly coated. Serves 4.

Note: To make your own balsamic vinaigrette whisk together 2 1/2 tablespoons of

olive oil with 1 1/2 tablespoons of balsamic vinegar.