- 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.
My inspiration came from a container of spinach in the fridge that needed to be used. I searched my memory bank of recipes and considered my stash. After making several adjustments in the original recipe from Cook's Illustrated, this turned out SO GOOD!