Possibly one of the easiest, but most loved side dishes or appetizer.  The tomatoes are the star, so make sure you have juicy ripe red tomatoes.  Get them at a local farm stand in the summer, or if you get them at the supermarket at least let them get nice and ripe at home by keeping them out for a couple days.  (One tip, never put tomatoes in the refrigerator as they will get hard and mealy.  Always keep them on the counter or on a windowsill so they keep their texture!)

Ingredients

• Fresh tomatoes- approximately one to two per person depending on size
• Fresh Mozzarella Cheese
• Basil
• Salt
• Pepper
• Good olive oil
• Balsamic Vinegar
• Optional- I always use Knorr herb seasoning instead of salt.

 

Cut tomatoes from bottom to top in circles, lay on a platter.  Put cheese on top of the tomatoes. I like to rip up the mozzarella so that each slice of tomato gets its own cheese.

Chiffonade the basil.  This means stack the basil leaves on top of each other, roll them up, and using a sharp knife that is not serrated, slice strips of the rolled up basil. (A serrated knife will rip the basil and bruise it.)  The reason for doing this is to keep the basil from brushing and browning.  Also this way you can spread the taste of the basil thought the dish.  Big leaves are harder to deal with, and not every bite will have a basil flavor.

Now use that pepper mill and generously pepper the tomatoes, basil and mozzarella.  Add some salt or other seasoning (like the Knorr).  Drizzle over the good olive oil, and top with some drizzled balsamic vinegar for the crowning touch.

Easy, Summery and happy! Enjoy with a glass of prosecco, white or red wine or beer depending on what you are serving with it!