Mozzarella, Tomato and Basil Salad

“I agree with the other comments (use fresh mozerella, etc.) It’s hard to find in some areas. Trader Joe’s has it. Italian deli’s have it, if you are lucky enough to have one where you live. I just have one suggestion. Drizzle on some Balsamic vinegar along with the olive oil. I travelled all over Italy last summer and ate this salad everywhere. Many places added the Balsamic and it makes a good salad really good!”

“This is a great light salad.Even my children love it.I like to add a little fresh cracked black pepper to it.”

“This recipe is *awesome*, but here’s a nifty little hint:Instead of regular mozzarella, use buffalo mozzarella.Add cucumbers to this dish, and spoon a homemade salsa relish (think tomatoes, not heat) on top of the cheese.A superb little dish!”

“This is a delicious, healthy and beautiful salad that takes only minutes to prepare.I look forward to the homegrown tomatoes and basil from my garden.”

“Sounds good.I would mince the basil, and place it directly on the tomatoes.”

“This is a great recipe.Another variation on it is to subsitute Feta Cheese for the Mozz.Layer tomato, basil leaf, and Feta on top.Microwave one minute.If you use thick sliced tomato it adds a great deal to the eating experience.”

“I didn’t have the opportunity to use “real” mozza and fresh basil, but it still turned out great.I found I needed to add some balsamic vinegar, as another reviewer suggested – to give it a little more punch.”

“actually, switching avacado slices for the mozzarella, and adding a homemade french dressing makes it absolutely fabulous, and do use basil.”

“I had eaten this in restaurants before and loved it, so I decided to give it a try at home. I made exactly as the recipe describes except I stacked mine: tomato slice, basil, mozerella, olive oil drizzle. Very simple recipe…and very tasty. Thanks for posting it Tish.”

“Yes yes yes… I make my own Rasberry-Balsamic reduction (reduce Framboise and a nice Balsamic) and drizzle that over along with a good cold pressed Olive Oil (has a little peppery kick depending on the region). When I really want to make a bang I serve this with a few white anchovies on the side of the plate. YUM!”

“This is an excellent dish. I serve it as a salad sometimes. I have added chopped black olives and finely chopped anchovies also. Use less salt if adding anchovies.”

“Great recipe!only difference is I used lemon juice intead of balsamic vinegar and I slivered a handfull of basil and sprinkle it on. So glad I found this one again; simply fresh!!!”

“I’ve made this very salad many, many times.Just purchased some ciliegine (small fresh mozarella balls) and cherry tomatoes last night to make again today with my own fresh basil.I do cut the basil into strips when I make this salad.I enjoy it both with and without the balsamic vinegar – but if you have a really good aged one, it is superb! Fresh cracked pepper is a must in my opinion.I agree with a couple of other reviewers that fresh or canned anchovies alongside the salad is a great addition once in a while!Thanks for posting this simple and delicious recipe, Tish.”

“Exactly what I was looking for. I liked it with balsamic vinegar drizzled, though I was a bit inept on the “drizzling” technique.”

“Absolutely perfect, just as written!Pleasing to the eye.Thank you, I will be serving this often.”

“A delicious and easy way to use summer tomatoes…..pretty for company…”

“Always wondered what people saw (tasted) in a tomato, basil, mozerella salad, but made this because I had a basil plant growing wild. Mmmmm it was so delicious and the best part was that the kids loved it too.”

“I made this after watching Giada make it on Foodnetwork and it was so delicious,so easy, and doesnt leave you feeling hungry afterwards like most salads, its very filling. I usually add a little pepper flakes to give it a little spice. Very yummy i’ve eatin’ it 3 days in a row for lunch.”

“In Italy I think this is called a “Caprice” Salad. It’s one of our favs and yes – fresh Mozzarella and Fresh Basil is a must. Best in the summer when all those vine ripened tomatoes are in season.”