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Salad
3 vine-ripe tomatoes, sliced 1/4-inch thick
1 pound fresh, water-packed mozzarella, sliced 1/4-inch thick
10 to 15 fresh basil leaves
Dressing
5 tbsp. extra-virgin olive oil
4 tbsp. balsamic vinegar
1 tbsp. grated parmesan cheese
1 tsp. crushed red pepper spice
1 tsp. salt
1/2 tsp. freshly ground pepper
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