Spring Risotto with Shrimp, Asparagus and Artichoke Hearts
If you want to add more gluten free and pescatarian recipes to your collection, Spring Risotto
Italian Tomato and Mozzarella Caprese
Details
- Serving Size: 4
- Gluten-Free: True
- Vegetarian: True
- Weight Watchers: 5 Points
Cuisine
- Mediterranean
- Italian
- European
- side dish
- lunch
- main course
- salad
- main dish
- dinner
Ingredients
- 1 ounce x fluid balsamic vinegar
- Freshly-ground black pepper to taste
- 1/4 cup fresh basil leaves - (packed)
- Sea salt or kosher salt to taste
- 1/4 cup Olive oil
- Sprinkle of dry oregano leaves
- 12 ounces fresh whole-milk mozzarella
- 1 pound vine-ripened tomatoes sliced ¼" thick
Instructions
On a large platter, arrange sliced tomatoes and drizzle with balsamic vinegar.
Place one basil leaf on top of each tomato slice.Slice mozzarella and place on top of basil leaves.
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