4 heirloom tomatoes, sliced
1/2 med. fennel, shaved or sliced paper thin
1/4 med. red onion, thinly sliced
1/3 c. mozzarella cheese, cubed or tore in small pieces 10 big leaves, fresh basil
1/4 c. extra virgin olive oil
1/4 c. balsamic vinegar
Crushed black pepper and salt to taste
Rinse sliced fennel and onions with cold water a few times and drain the water very well. Arrange tomatoes on a serving plate, top with shaved fennel, onions and cheese.
Chop basil leaves very fine and place in a small bowl. Add olive oil, balsamic vinegar, salt and pepper and mix well. Drizzle basil vinaigrette over prepared salad.