We also make these into appetizers by putting them on crackers (usually we use pita chips or Triscuits). It makes a nice snack and doesn't require a fork that way. Last night, I ended up making them both ways because we couldn't decide.
-2 fresh tomatoes (any variety)
-8 oz. fresh mozzarella cheese, part skim
-10-12 fresh basil leaves (for the cracker version, I've also used the refrigerated basil that comes in tubes found in the produce section)
-2 t. balsamic vinegar
-1 T. olive oil, optional
-pinch of salt and pepper
-crackers, if desired
1. Slice the tomatoes and mozzarella. Depending on the size of each, you may want to halve or quarter the slices (for the salad, I recommend keeping them whole if they are around the same size). Lightly salt and pepper the tomatoes.
2. To make the salad, layer the mozzarella, tomato, and basil (1/2-1 leaf each, depending on size). If making a large salad, it works well to make it in a ring shape. This one was just for me, so I did a single row. Drizzle with olive oil (I usually do this when making a larger salad for dinner or a party, but I didn't this time since it was just a snack. Honestly, I didn't want the extra calories.) Sprinkle with balsamic vinegar.