- October 30, 2012 -
Whether you make your own mozzarella fresca or buy it from the market, this fantastic dish is the perfect showcase for the last heirloom tomatoes of the year paired with fresh, dazzling extra virgin olive oil.
1 pound of ripe, preferably heirloom tomatoes, sliced thin
1/3 cup Dove Coratina Marcinaise EVOO
1/4 cup Dove Oregano White Balsamic
2 tablespoons chiffonade cut basil
8 oz. homemade or store bough mozzarella fresca, drained
Dove Sea Salt and cracked pepper to taste
Arranged sliced tomatoes on a plate. Sprinkle with salt and pepper. Whisk balsamic and extra virgin olive oil together. Place a slice of mozzarella on each slice of tomato and sprinkle with basil chiffonade. Drizzle with the vinaigrette and serve.