3/4 pound fresh mozzarella, sliced into 1/4 -inch-thick rounds
2–3 ripe tomatoes, cut into 1/4-inch-thick slices
1 tablespoon chopped fresh basil
salt and ground black pepper to taste
extra-virgin olive oil to taste
On a large serving platter, arrange rows or rings of alternating and slightly overlapping slices of mozzarella and tomatoes. Sprinkle the basil over them, and add salt and pepper to taste. Drizzle a thin line of oil down the center of each row of slices, and serve.
If you make the salad ahead of time, don’t salt it. Store it, covered, in the refrigerator. Before serving, allow it to warm to room temperature and add the salt at the last minute.
PER 4 OZ SERVING: 190 CALORIES, 17.2 G PROTEIN, 11.2 G FAT, 5.5 G CARBOHYDRATE, 357 MG SODIUM, 39 MG CHOLESTEROL.
VARIATIONS
• Instead of the basil, use chopped fresh thyme, oregano, parsley, or chives.
• Top each slice of tomato and cheese with a tiny dollop of Salsa Verde (see page 105) or Cilantro Pesto (see page 363).
• Instead of mozzarella, sprinkle the tomato slices with a piquant cheese such as feta, ricotta salata, or chèvre.
• Add any of the following to the basic recipe: thinly sliced red onion, sliced olives, capers, chopped watercress or arugula, minced sun-dried tomatoes.
TOTAL TIME
10 minutes
SERVINGS
4 to 6
MENU
Serve with Spaghetti with Zucchini and Lemon (see page 195), or Chick Pea and Artichoke Heart Stew (see page 204), or as a side dish with Bruschetta and Crostini (see pages 262–63).
This dish is an inspired juxtaposition of flavors, textures, and colors—mild, creamy fresh mozzarella and sweet but acidic juicy tomatoes, held together by a thread of olive oil. It should be served only when tomatoes are in season.