Ingredients10 m servings 131
- Place tomato slices around the edge of a plate overlapping slightly, tucking in halved onion slices and basil leaves between tomato slices. Put shredded mozzarella cheese in center of plate.
- Whisk olive oil, lemon juice, oregano, salt, and black pepper together in a bowl; drizzle over tomatoes.
- Cook's Notes:
- Mozzarella cheese may be substituted with another cheese of your preference.
Per Serving: 131 calories; 9.3 8.2 4.9 9 134 Full nutrition
ReviewsRead all reviews 9
Delicious salad, i used mozzarella goat cheese(lactose)and forgot the oregano but it was still very good.A very refreshing salad for lunch or dinner any time of the year. Thank you lutzflcat for...
Beautiful looking salad and everyone LOVED it! I used a mix of regular basil and purple basil from my garden. The dressing ratio is spot on creating a perfect blend of flavors...a definite keepe...
I liked this a lot more than I thought I would. The light dressing and onion didn’t hijack the delicate flavor of the mozzarella. I used fresh mozzarella balls. It certainly makes a beautiful pr...
The dressing is excellent! I am a big fan of balsamic vinegar so I was surprised to like this so much but it was such a light, flavorful dressing that it allows the Veggies flavors to pop. Not...
I made as directed. This salad has a perfect combo of flavors and the dressing is fantastic.
I marinated the tomato slices in a small bit of balsamic vinegar for an hour or so refrigerated. then topped them with feta all served coldly crisp.
I have made this several times now and I always get great compliments on this recipe. The first few times I did not have fresh basil so I mixed ground basil up with the olive oil and poured it ...