Makes 10 servings
- 1.36 kg sliced tomatoes
- 567 g sliced fresh mozzarella
- 284 g Red Wine Vinaigrette
- Salt, as needed
- 14 g basil chiffonade
- Cracked black peppercorns, as needed
Place the tomatoes and mozzarella slices alternately on a plate and drizzle the vinaigrette over the top. Season with salt. Garnish with the basil and pepper.