photograph by www.finedinings.com
Recipe Type: salad, Italian salad, cheese, tomato, vegetable, basil
Prep Time: 15 min
Total Time: 15 min
4 to 6 ounces fresh buffalo Mozzarella cheese, sliced 1/4-inch thick
2 plum (Roma) tomatoes, sliced 1/4-inch thick
6 fresh Basil leaves, stacked, rolled, cut 1/4-inch thick
Extra-virgin Olive oil
Salt and pepper, to taste
2 ring moulds (I use 6 ounce tomato sauce cans, cleaned, both ends removed)
1 teaspoon tomato paste, for garnish
1 tablespoon Lemon juice, for garnish
Capers, for garnish
If using ring moulds, place them on a flat plate; put a tomato slice
inside the ring mould, sprinkle with a small amount of extra-virgin olive oil, salt and pepper, add a slice of buffalo Mozzarella,
sprinkle again with a small amount of oil, salt and pepper and a pinch of freshly sliced
basil leaves (reserve 2
tablespoons to garnish the top). Repeat this process building each ring
mould 3 slices high of Mozzarella cheese and tomatoes.
Use a spatula to transfer to individual serving plates; remove
ring moulds; top with the reserved fresh basil leaves.
Garnish plates by mixing tomato paste with lemon juice, spoon onto plates
around the salad, add a few capers and serve, see my photograph.