2 red vine ripened tomatoes
Fresh basil leaves
Olive oil (light)
Balsamic Vinegar of Modena
Slice tomatoes and lay flat on medium sized plate
Lightly salt each slice
Place basil leaf (either a whole leaf or half a leaf, depending on size) on top of each tomato slice
Drizzle olive oil and vinegar onto tomatoes and leaves, as well as all over the plate.
Lightly salt and pepper the whole plate.
Let stand 5 minutes before eating.
Sallyz's ThoughtsBy sallyz
Caprese salad without the cheese
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