Tomatoes and Mozzarella

Garden-grown or local tomatoes when in season, are full of aroma – tomatoes that had their roots in the soil, and the fruits in the sun are so much superior to the all-year-round greenhouse tomatoes. Together with good quality Mozzarella cheese, fresh basil, and drizzles of virgin olive oil and aged Aceto Balsamico, it is a summers delight – the classic Italian Insalata Caprese.

 

Ingredients | Serves 4
6
 Very ripe tomatoes
2
Mozzarella cheeses
1 bunch Fresh sweet basil
 
Extra virgin olive oil
 
Aged Aceto Balsamico
 
Coarse sea salt and ground black pepper
Preparation
  1. Wash the tomatoes and dry them. Cut them into slices. And arrange them on the plates. I like to place the slices like flower petals.

  2. Take the two Mozzarella cheese out of the packaging and drain off any of the liquid they are in. Cut each of them in half and each half into slices. Arrange them on top of the tomatoes.

  3. Sprinkle with a little salt and some ground pepper.

  4. Drizzle olive oil and Aceto Balsamico overall and decorate with some sweet basil leaves.

    Serving | There is no limit to the creativity of how to arrange this salad – make the plate look pretty.