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Author Notes: My spin on Caprese Salad, just in time for tomato season! —Michelle S.
Makes 4 servings
- 5 Large tomatoes diced
- 4 Medium sized fresh mozzarella balls sliced
- 1/4 cup Red onion diced
- 1/4 cup Fresh basil Chiffonade
- 2 tablespoons Tbsp Balsamic vinegar
- 1 tablespoon Olive Oil
- 1 teaspoon Michelle’s Essence (sea salt and white pepper mix—2 to 1 mixture)
- 1 pinch Black Pepper to taste
- Mix all ingredients well. Serve cold.