Quintessentially Mediterranean, you’re sure to find the ever-light and always delicious tomato and mozzarella salad in any southern eatery. From the Athos kitchen, here’s chef’s simple, but scrumptious version of the classic salad.
- 6 small tomatoes
- 1 pound fresh mozzarella
- 10 to 15 basil leaves
- 3 tablespoons good olive oil
- Kosher salt
- Freshly ground black pepper
- A pinch of fresh chili or red pepper flakes
Slice the tomatoes and mozzarella and arrange with the basil leaves on a large, family-style plate. Drizzle with olive oil. Sprinkle with salt and pepper, add fresh chili or red pepper flakes and serve at room temperature. Enjoy!
Photo titled “Tomato in Square” courtesy flickr user Jacki Dougan