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Cut each ball of mozzarella into 6 slices. Cut each tomato slice into 6
slices. Thinly slice the red onion and separate into rings. Shred the basil
leaves. Alternate slices of tomato and basil on a serving platter. Scatter
the onion rings and basil over them. Drizzle the olive oil over the salad.
Season with salt and pepper to taste and serve.
1 lb Fresh Mozzarella; 2 balls
2 Beefsteak Tomatoes
1 Red Onion
1 c Basil Leaves; Loosely Packed
1/3 c Extra Virgin Olive Oil
Salt And Pepper
4 Servings