• 1 very large, very ripe tomato
  • 1 scoop of mozzarella (approx. 120 g)
  • a few sprigs of fresh basil
  • extra virgin olive oil
  • coarse sea salt and freshly ground black pepper

Cut the tomato into equal 1/2 cm thick circles with a very sharp knife and place on a plate.

Cut the mozzarella ball into about the same circles and place on the tomato or alternating with the tomato circles, slightly overlapping.

Tear the basil leaves with your hands and sprinkle them over the salad. Season with salt and coarse pepper. Drizzle with olive oil.

For a more sophisticated flavor, you can take buffalo mozzarella (made from buffalo milk) and drizzle a few drops of half-evaporated balsamic vinegar on the salad.

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