Beefsteak Tomato and Buffalo Mozzarella Salad

Organic Beefsteak Tomato and Buffalo Mozzarella Salad
Juicy beefsteak tomatoes, silky buffalo mozzarella and fresh basil topped with a drizzle of balsamic vinegar and olive oil - the perfect accompaniment to grass fed beef tenderloin steaks hot off the grill. Tonight's meal was about simplicity. Two classics joined together in harmony on one Paleo plate.

Buf Creamery Buffalo Mozzarella
Dairy can be a bit of a gray area when it comes to the Paleo diet, but I find that a small amount of dairy in my diet, especially non-cow dairy, doesn't impact me negatively. The mozzarella I used was by Buf Creamery, made from grass fed buffalo. It's really awesome and they're even working on getting certified organic.

The other stars in this classic were O Olive Oil Port Balsamic Vinegar and McEvoy Ranch Organic EVOO.

Beefsteak Tomato and Buffalo Mozzarella Salad

Serves 4 generously

2 organic beefsteak tomatoes, sliced thick
1 container Buf Creamery buffalo mozzarella, sliced thick
fresh organic basil leaves
O Olive Oil Port Balsamic Vinegar
McEvoy Ranch Organic EVOO
fresh cracked black pepper
sea salt

Layer sliced tomatoes, mozzarella and basil leaves on a plate. Drizzle with balsamic vinegar and EVOO. Top with freshly cracked black pepper and sea salt.

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