Heirloom Tomato and Mozzarella Stacks

I’m super excited that my pink brandywine tomatoes are almost ready. This is Stacey’s favorite recipe that I make and it’s a great way to enjoy those big, dense tomatoes from the farmer’s market or garden surplus

Heirloom Tomato and Mozzarella Stacks

serves 1 for meal, 2 for snack or side dish

1 large heirloom tomato, such as brandywine or beefsteak, sliced into 1/2″ slices

5 oz provolone of fresh mozzarella, sliced

3 basil leaves, thinly sliced

1 t olive oil and 1 t balsamic vinegar, shaken together

OR 2 t good quality Italian dressing or Balsamic Vinaigrette

Lay largest slice of tomato on a plate. Top with slice of cheese, a few shreds of basil and a drizzle of dressing. Top with another tomato slice and continue layering, topping with smallest slice of tomato.

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