Tomato, Mozzarella and Basil Salad

This is one of our favorite salads.

So good and so simple to make.

After you are finished, dip your gluten free bread into the leftover sauce for an extra special treat.

• 2 tablespoon good quality extra-virgin olive oil
• 3 - 5 tablespoons balsamic vinegar
• 2 large vine-ripened tomatoes, cut into 1/4-inch-thick slices (we like Roma tomatoes)
• 1/4 pound fresh mozzarella cheese cut into 1/4-inch-thick slices (mozzarella balls and disks work great as well)
• 6 to 8 large fresh basil leaves, sliced thin
• salt to taste

Layer the bottom of a plate or bowl with mozzarella cheese and add the tomatoes.

Top with basil leaves

. 

Drizzle with olive oil and balsamic vinegar and add salt to taste.

**Since I am casein free, I make my own bowl without the cheese.