1 lb ripe tomatoes, sliced
8 oz mozzarella cheese, sliced
1 small bunch fresh mint, divided
6 oz (about 2/3 cup) jarred roasted red and yellow peppers, drained
½ cup pitted kalamata olives
1/3 cup Marie’s Basil Balsamic Vinaigrette
Salt and freshly ground black pepper
Alternate slices of tomato and cheese around edge of platter. Tuck a few whole mint leaves among the tomatoes. Fill center of platter with roasted peppers. Sprinkle with olives. Drizzle Marie’s Basil Balsamic Vinaigrette over salad. Finely chop 1 tbsp mint leaves and sprinkle over platter. Season with salt and freshly ground black pepper. Serve at room temperature.