Ingredients vegetarian 8 servings

• 4 large ripe tomatoes, sliced into 1/4-inch thick slices
• 3/4-lb. fresh mozzarella, sliced into 1/4-inch thick slices
• 1/3 cup sun-dried tomatoes packed in oil, drained
• 3 tbsps balsamic vinegar
• 1 clove garlic, pressed
• 2 tsps salt
• 1/4 tsp. red pepper flakes
• 2/3 cup extra virgin olive oil
• 1/2 cup fresh basil leaves, cut into julienne strips

Directions

1. For dressing, in a food processor or blender, blend sun-dried tomatoes, balsamic vinegar, garlic, salt and red pepper flakes until well combined. With machine running, gradually add olive oil in a steady stream; process until well combined.
2. On a large, chilled platter, arrange tomato slices and fresh mozzarella. Top with fresh-sliced basil. Just before serving, drizzle with dressing. Serve immediately.
3. Leftover dressing to the rescue: Any remaining dressing may be served with a fresh salad or used as a dip for crusty bread or vegetables. Brush some on poultry or seafood before grilling.
4. Quick tip: If you are pressed for time, simply arrange tomatoes and mozzarella on well-chilled platter. Drizzle with a 2:1 ratio of olive oil and balsamic vinegar. Season to taste with salt, pepper and fresh basil.
   Preparation time: 15 minutes

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