- 4 large heirloom tomatoes, thickly sliced
- 1 handful fresh basil, cut into chiffonade ribbons
- 1 tbsp balsamic vinegar
- 2 tbsp olive oil
- freshly ground kosher or sea salt and black pepper
- feta or mozzarella cheese
- arrange sliced tomatoes on a platter
- drizzle with oil and vinegar
- seanson with salt and pepper
- top with basil and cheese
This entry was posted
on Saturday, August 9th, 2008 at 12:16 pm and is filed under LUNCH, balsamic vinegar, basil, feta, mozzarella, olive oil, tomato.
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