Makes 4 servings
Personalize this traditional Italian salad with Sangiovese Vinaigrette (see recipe). Serve it as a light lunch accompanied by a basket of crusty bread or as a delicious prelude to an Italian entr#&233;e.
8 ounces fresh mozzarella cheese, cut into 12 thin slices (see Tip) 2 beefsteak tomatoes, each cut into 6 slices 12 large basil leaves ¼ cup Sangiovese Vinaigrette (see recipe) Freshly ground pepper for garnish
On each of 4 salad plates arrange the cheese slices, tomato slices, and basil leaves alternately in an overlapping row. Drizzle each salad with about 1 tablespoon of the vinaigrette and sprinkle with pepper.
