It's almost impossible to find tasty tomatoes out of season, so when they're at their seasonal best, I'm happy to serve my family this dish once a week.
What you'll need
- 6 or more large ripe tomatoes, sliced fairly thick
- 1 pound whole or part skim milk mozzarella, sliced the same thickness as the tomatoes
- A handful of fresh basil leaves rinsed, patted dry, and minced
- 1/4 cup olive oil
- Salt and pepper to taste
How to make it
Alternate the tomato and mozzarella slices on a large platter.
Sprinkle with the basil and drizzle with olive oil.
Right before serving, sprinkle with salt and pepper. Serves 8 to 10.
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