When I saw that tomatoes were in the bag this week, I immediately thought of making tomato and mozzarella. I think of that as a typical summer lunch dish, but it’s good in any season. The key, in my opinion, is to be sure you have good tomatoes and fresh mozzarella. If your tomatoes taste like cardboard and your mozzarella has an expiry date two years from now, you’re probably not going to enjoy this dish much.
The other trick to tomato and mozzarella is to use really good and flavorful olive oil and balsamic vinegar. They add another layer of flavor and complexity to the dish.
1 ball fresh mozzarella
2 TB olive oil
1 TB balsamic vinegar
Salt to taste
Yield: 2 lunch servings or 4 side servings
TKT: 5 minutes
- Cut the tomato in slices. Try to cut slices of even thickness.
- Cut mozzarella in slices. Try to cut slices of even thickness.
- Place tomato and mozzarella slices onto a serving plate, alternating slices of tomato and mozzarella.
- Drizzle olive oil, balsamic vinegar and salt on top.
Suggested additions, substitutions and variations:
- Fresh basil is a nice addition to this. Tear the basil leaves into chunks and either tuck them in between the mozzarella and tomato slices or sprinkle them on top of the dish.
- Dried oregano would be good sprinkled on top of the dish.