Prep Time: 15 min Total Time: 15 min
Serves: 2
Ingredients:
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 molds (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
Instruction:
If using ring molds, place them on a flat plate; put a tomato slice
inside the ring, sprinkle with a small amount of oil, salt and pepper, add a slice of
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
3 slices high.
Use a spatula to transfer to individual serving plates; remove molds; top with the reserved
basil.
Garnish by mixing tomato paste with lemon juice, spoon onto plates around the salad,
add a few capers and serve, see my photograph.
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Wine
recommendation: Pinot Grigio, Sauvignon Blanc |
