Ingredients
4 medium/large RIPE Roma tomotoes
4 ounces fresh buffalo mozzeralla cheese
Fresh basil to taste
2 T balsamic vinegar
2 T light olive oil
1 T chipolte sweet/hot sauce
mixed greens
freshly ground pepper / salt to taste
Preparation
Arrange mixed greens on four salad plates (more for decoration than consumption) slice tomatoes and mozzarella, arranging one tomatoes and one fourth cheese on each of the four plates.
Mix vinegar, oil and chipolte sauce. Drizzle over plates.
Finely shred basil and sprinkle evenly over tomatoes & cheese.
Dust with freshly grated pepper and salt to taste.
Serve.
