Written by Maria Pistocchi — Thursday, September 27th, 2012
So simple and so good. Excellent for the hot season.
The Mozzarella and Tomato is a fresh and perfect dish for the summer months. You don't need neither the stove nor the oven in order to prepare it: what a relief when the weather is hot!
Cut the mozzarella into slices of about one centimeter width, then clean the tomatoes and cut them in half. On both halves make an incision on the upper side like a v to remove the stem. Cut each half tomato in slices.
Arrange on a plate a first row of mozzarella and then alternating a row of tomato. Fill completely the dish with the mozzarella and tomato slices.
Break up with your fingers the three basil leaves previously washed and sprinkle them on the tomatoes and mozzarella.
If you like it you can add a little bit of oregano, but this is an optional. Season with salt, pepper, a little extra virgin olive oil and balsamic vinegar. If you do not like balsamic vinegar, you can replaced it with the lemon juice, or with nothing if you do not like the bitter taste.
The dish is ready! Remember that the mozzarella is much more tasty if consumed at room temperature: get it out of the refrigerator at least 15/20 minutes before eating.
From Palermo with love.
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