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- 2 lbs. garden-ripe tomatoes (about 4 large) sliced 1/4-inch thick
- 1 lb. fresh buffalo mozzarella sliced1/4-inch thick
- 1/4 cup packed fresh basil leaves washed and dried
- 3-4 tablespoons good quality extra virgin olive oil
- 1 tablespoon aged balsamic vinegar
- finely ground sea salt to taste
- freshly ground black pepper to taste
Directions:View on PBS Food
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