1 lb. buffalo mozzarella cheese
4 large heirloom tomatoes
5 fresh basil leaves
1 tsp. sea salt
1 tsp. fresh cracked black pepper
Cut the mozzarella and tomato into 1/4 inch slices. Alternate tomato slices with mozzarella in a circular motion around a plate. Sprinkle the sea salt and fresh cracked black pepper on top. Drizzle Garlic Festival Fire Roasted Garlic Olive Oil and Garlic Festival Balsamic Vinegar all over it. Finely cut the fresh basil leaves and garnish the salad.