- 3 large ripe tomatoes (6 slices per tomato)
- 2 large fresh mozzarella balls (6 slices per ball)
- 6 large fresh basil leaves
- Salt and pepper
- 18 oz. mixed greens
- 1 cucumber, sliced lengthwise into ribbons
- Toast points, optional
- Creamy Basil Dressing:
- 10 fresh basil leaves
- 2 c. buttermilk
- 4 c. mayonnaise
- Juice from ½ fresh lime
- ½ t. garlic salt
For the salad:
Using a baking tray, place six slices of tomato on the tray. Top each tomato with a slice of mozzarella. Then top each with another slice of tomato. Sprinkle all with salt and pepper. Add another slice of mozzarella to each. Place a fresh basil leave on top of each slice of cheese. Finish by adding a slice of tomato to each stack. Refrigerate.
Using six salad plates, place 3 oz. of mixed greens onto each plate. Cut the tomato-mozzarella stack in half and place each onto the plate. Drizzle the basil dressing on the lettuce or serve dressing on the side. Add toast points if desired.
For the dressing:
Combine all ingredients in blender until smooth and all the basil leaves are pulverized.
These “meatballs” have just the right amount of spice. Treat these like traditional meatballs...serve with marinara sauce or pesto on a bed of pasta or make a meatball sub. Or change things up by making the mix into patties for delicious veggie burgers.