Active Time: 20 minutes • Total Time: 20 minutes • Serves: 4
3 large tomatoes (about 8 ounces each)
2 balls (8 ounces each) fresh mozzarella cheese
1 package (2/3 ounce) fresh basil
1/4 cup balsamic vinegar
3/4 teaspoon salt, divided
3/4 teaspoon freshly ground black pepper, divided
1/4 cup Schnucks extra virgin olive oil
1. Trim off thin slice from top and bottom of tomatoes to make flat surface. Cut each tomato into 4 slices. Cut each mozzarella ball into 4 slices. From basil sprigs, remove 8 large leaves and pick off top portion of 4 sprigs for garnish. Coarsely chop remaining basil leaves. In small bowl, with whisk, stir together vinegar and 1/4 teaspoon each salt and pepper. Slowly whisk in oil until vinaigrette is emulsified.
2. To assemble salad stacks, on 2-foot-long sheet waxed paper, arrange tomato and mozzarella slices in single layer. Sprinkle with chopped basil and remaining 1/2 teaspoon each salt and pepper. On each of 4 salad plates, starting with tomato, alternately stack tomato and cheese slices with 1 basil leaf over each slice of mozzarella. Drizzle 2 tablespoons vinaigrette over stacks. Garnish with basil tops.
Each serving: about 476 calories, 38 g total fat (18 g saturated),88 mg cholesterol, 574 mg sodium, 9 g carbohydrate, 2 g fiber, 21 g protein