This recipe was in some magazine that featured some of Paul McCartney’s recipes (can’t remember which magazine- sorry!). This one is pretty much a Caprese salad, but with a twist. I really liked the “mustardy” sauce that was drizzled on top! And the olives were something different! I do love a good Caprese. Thanks, Paul!
Mozzarella & Tomato Salad
time needed: 5 min.
8 ounces buffalo mozzarella, thinly sliced
6 assorted ripe tomatoes, thinly sliced
1/4 cup black olives
2 tbsp extra-virgin olive oil
2 tbsp white-wine vinegar
1 tsp coarse-grain mustard
1/4 tsp freshly ground black pepper
1/4 cup basil leaves
Arrange mozzarella, tomatoes, and olives on platter. In bowl, whisk oil with vinegar, mustard, and pepper; drizzle on salad. Top with basil.