This recipe is also featured in Tuscany Tonight’s Summer Harvest Quick Menu. Click here to view full menu.
4 large vine-ripened local fresh tomatoes
1 pound fresh mozzarella or 1 cup shaved Parmesan cheese
1 cup fresh green basil
Good quality extra-virgin olive oil
Sea salt and pepper to taste
Thoroughly wash and dry tomatoes. Cut tomatoes into 1/4?slices.
Cut fresh mozzarella into 1/4?thick discs.
Coarsely chop or tear the fresh basil
Arrange tomato and mozzarella slices on a platter, alternating each of them. Sprinkle the basil over the top of the arranged slices.
Right before serving sprinkle the tomatoes and mozzarella with olive oil, salt and pepper.
The flavors really come through when served at room temperature.