Ingredients

• ⅔ cup olive oil
• ⅓ cup red wine vinegar
• 2 shallots, minced
• 2 cloves of garlic, minced
• Salt
• Pepper
• 4 large red and or yellow tomatoes
• ½ cup kalamata olives, pitted and minced
• ¾ pound fresh mozzarella cheese, cut into 12 slices
• ½ cup basil leaves, sliced fine

Instructions

1. To make the vinaigrette, measure half the oil, vinegar, shallots and garlic into each of two small bowls. Whisk to blend thoroughly. Season with salt and pepper.
2. Core the tomatoes. Slice off tops and bottoms and cut them into small dice and mix into one vinaigrette bowl.
3. Mix the minced olives into the other bowl.
4. Cut each tomato into 3 slices and place on a platter. Spoon tomato vinaigrette over the tomatoes. Place cheese slices on another platter and spoon olive vinaigrette over the cheese.
5. Sprinkle both tomatoes and cheese with the basil. Cover and marinate about one hour.
6. Heat broiler and on a baking sheet make four stacks of tomato and cheese slices beginning with tomato.
7. Place under the broiler and broil just until the cheese begins to melt. Remove to plates and garnish with additional basil. Serve with a good crusty bread.