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2 Beefsteak tomatoes
1 lb fresh mozzarella cheese
Fresh garlic bread


2/3 C olive oil
1/3 C balsamic vinegar
2 T chopped fresh basil
2 T finely chopped sweet onion (red or Vidalia)
1 T minced garlic
1 tsp Dijon mustard
1 tsp sea salt
Fresh ground pepper to taste

Whisk together marinade ingredients and let sit an hour.

Cut tomatoes into 8 round slices. Arrange tomatoes on a platter. Top each with one basil leaf and a generous slice of fresh mozzarella cheese. Stir dressing well, drizzle some over salad. Refrigerate remainder. Garnish with large basil leaves. Serve at room temperature with garlic bread.

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