Serves 4

·         5 large, fresh red and yellow tomatoes, sliced in rounds

·         2 fresh mozzarella balls, sliced in rounds

·         1/2 bunch fresh organic basil, whole leaves

·         3 TB organic extra virgin olive oil

·         4 tsp lemon juice

·         2 tsp Chardonnay

·         salt and freshly ground black pepper to taste

1.       Remove tomato stems; wash and cut tomato in rounds.

2.       Drain fresh mozzarella, cut into rounds, and set aside.

3.       Wash and dry basil.

4.       For dressing: in a medium size bowl place lemon juice and wine. Slowly wisk in olive oil. Season to taste with salt and freshly ground black pepper.

5.       Alternatively shingle tomatoes, whole basil leaves, and fresh Mozzarella on a plate and drizzle with dressing.

6.       Let sit 10 minutes before serving.