Ingredients:

Basil sauce:

1 cup loosely packed fresh basil leaves

1/3 cup vegetable broth

1/4 cup balsamic vinegar

1 teaspoon sea salt

Salad:

12 (1/4-inch-thick) slices yellow tomato (1 1/2 pounds)

12 (1/4-inch-thick) slices red tomato (1 1/2 pounds)

1/2 cup (2 ounces) shredded fresh mozzarella cheese

1 teaspoon freshly ground black pepper

1/2 cup thinly sliced fresh basil

 

Directions:

Step 1

To prepare basil sauce, cook 1 cup basil leaves in boiling water 15 seconds; drain. Plunge basil into ice water; drain and pat dry. Combine basil and broth in a blender; process until smooth. Let mixture stand 2 hours at room temperature. Strain through a fine sieve into a bowl; discard solids. Add vinegar and salt, stirring with a whisk.

Step 2

To prepare salad, arrange yellow and red tomato slices alternately on a large platter. Drizzle with basil sauce; sprinkle with cheese and pepper. Top with 1/2 cup sliced basil. Serve immediately.