This traditional Italian salad is even better with marinated artichoke hearts, roasted red tomatoes and avocado slices!
4 vine ripened tomatoes, sliced
1 pound fresh mozzarella , sliced
2 avocadoes, peeled, pitted and sliced into wedges
2 jars marinated artichoke hearts, drained
1 jar roasted red peppers, drained
4 c. baby arugula
½ c. fresh basil leaves
¼ c. extra-virgin olive oil
Salt and pepper to taste
Add one cup of baby arugula to each of four individual plates. Arrange alternating slices of tomato topped with slices of mozzarella on each plate. Add slices of avocado, marinated artichoke hearts and strips of roasted red pepper. Stack and roll basil leaves into a cylindrical shape (like a cigar) and slice into thin strips. Sprinkle on each salad. Drizzle with olive oil and sprinkle with salt and pepper. Makes 4 servings.