4 large ripe tomatoes, sliced into 1/4-inch thick slices
3/4-lb. fresh mozzarella, sliced into 1/4-inch thick slices
1/3 cup sun-dried tomatoes packed in oil, drained
3 tbsps balsamic vinegar
1 clove garlic, pressed
2 tsps salt
1/4 tsp. red pepper flakes
2/3 cup extra virgin olive oil
1/2 cup fresh basil leaves, cut into julienne strips
For dressing, in a food processor or blender, blend sun-dried tomatoes, balsamic vinegar, garlic, salt and red pepper flakes until well combined. With machine running, gradually add olive oil in a steady stream; process until well combined.
On a large, chilled platter, arrange tomato slices and fresh mozzarella. Top with fresh-sliced basil. Just before serving, drizzle with dressing. Serve immediately.
Leftover dressing to the rescue: Any remaining dressing may be served with a fresh salad or used as a dip for crusty bread or vegetables. Brush some on poultry or seafood before grilling.
Quick tip: If you are pressed for time, simply arrange tomatoes and mozzarella on well-chilled platter. Drizzle with a 2:1 ratio of olive oil and balsamic vinegar. Season to taste with salt, pepper and fresh basil. Preparation time: 15 minutes