Jennifer Schansberg

How to make

Wash the tomatoes and cut them into slices. Arrange them on a nice plate and season with a splash of balsamic vinaigrette, fresh basil and a pinch of salt. Drain the fiordilatte mozzarella, cut it and put the pieces below of the tomatoes.

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Ingredients

3 parts Olive oil
1 part balsamic vinegar
minced garlic
sea salt
ground pepper
a dollop of Dijon mustard to hold everything together