Thanks to Benedictine University Dietetic Intern Jamie Kuo for sharing this recipe. Jamie says: “It’s…quick and easy to prepare.” And the kids can help!
5 or 6 large tomatoes
1 pound fresh mozzarella cheese
Handful fresh basil, finely chopped
3 tablespoons olive oil
Cut tomatoes and cheese into 1/2-inch thick slices. On a large plate, alternate slices of cheese and tomatoes. Sprinkle with basil. Drizzle with olive oil and serve.