In just 10 minutes, Rachel Ray prepares and serves this popular salad, which is best to season with olive oil before serving cold pressed with a fruity note. Share with friends: 
Time: 10 minutes Difficulty: easy Servings: 4 – 6 capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3 sliced 0.5 cm thick ripe tomatoes on branch
- 450 gr sliced 0.5 cm thick fresh cheese Mozzarella
- 20-30 leaves (about 1 bunch) of fresh basil
- Extra virgin olive oil
- Coarse salt and pepper
Recipes with similar ingredients: tomatoes, mozzarella, basil
Recipe preparation:
- Put circles alternately on a large flat plate. tomatoes and mozzarella slices, shifting them with basil leaves. Pour olive oil over the salad, salt and pepper to taste.
