Tomozzakala Salad Recipe
- 2 large ripe red tomatoes, sliced
- 10 thin slices fresh mozzarella cheese
- 10 fresh basil leaves, chopped
- 10 kalamata olives
- extra virgin olive oil
- salt to taste
- cracked black pepper to taste
- Alternate and overlap the tomato slices and mozzarella cheese slices on a platter. Sprinkle the basil over the tomato and mozzarella layers. Scatter the olives over the salad. Drizzle the olive oil over everything; season with salt and pepper. Allow to sit at room temperature 15 minutes before serving.
