A delicious salad to serve with fresh sliced tomatoes and a loaf of bread along the side to soak up the yummy juices.
12 ounces fresh mozzarella cheese
1 cup packed fresh basil leaves
½ cup sun-dried tomatoes packed in oil, drained and cut into strips
2 cups extra virgin olive oil
Cut mozzarella into ¼-inch slices. In a glass bowl layer slices alternately with basil and sun-dried tomatoes. Cover with olive oil. Marinate in refrigerator two to three days.
Using a slotted spoon, remove mozzarella, basil, and sun-dried tomatoes from oil. Serve at room temperature. Reuse oil in a dressing or to marinate more cheese. Serves 10.
