This is a great salad and/or side for any occasion . It was one of the two salads that I served on Easter Sunday.
Recipe:
3 vine ripe tomatoes, 1/4 inch thick slices
1 lb BelGioioso mozzarella, 1/4 inch thick slices (I bought this pre-sliced – magic)
20-30 fresh basil leaves
1 lb asparagus – cleaned trimmed and steamed and cut in half
Salt/Pepper to taste
Vinaigrette
Place down a slice of tomato, top with a slice of mozzarella, top with 2-3 basil leaves and top with 4 slices of asparagus. Salt and pepper to taste and drizzle with vinaigrette.
Easy, delicious and refreshing. Make plenty because they will disappear!
Note: The extra asparagus I mixed with chopped romaine lettuce and sliced radish and red onion with more vinaigrette.