Portabella Salad with Balsamic Vinegar

A classic Italian salad of thinly sliced portabella caps, roasted red peppers, tomatoes, fresh mozzarella and basil, drizzled with a balsamic vinaigrette.

Recipe Ingredients:

1/3 cup extra-virgin olive oil
1/3 cup balsamic vinegar
Salt and freshly ground pepper to taste
2 whole portabella caps, 3 to 4 inches in diameter, thinly sliced
2 whole marinated roasted red peppers, sliced into 1-inch-wide pieces
2 tablespoons finely chopped fresh basil
2 to 3 ripe tomatoes, sliced thin
2 balls fresh mozzarella cheese, cut into 1/2-inch-thick rounds

Cooking Directions:

1. Whisk together in a small bowl the oil and balsamic vinegar for the dressing; season with salt and pepper to taste and set aside.
2. Alternate the slices of tomato and mozzarella on 4 salad plates. Drizzle half the dressing over the tomatoes and cheese. Place the slices of mushrooms and peppers crossed over one another on top of the tomato and cheese. Drizzle with the remaining dressing. Sprinkle with chopped basil and serve.

Makes 4 servings.