Tomatoes with basil and mozzarella
4 servings
25 minutes
Tomatoes with basil and mozzarella are a classic of Italian cuisine, symbolizing freshness and simplicity. This dish originates from the Campania region, known for its most aromatic tomato varieties and delicate mozzarella. Its taste is exquisite: juicy, sweet tomatoes harmonize with the creamy texture of cheese, while fresh basil adds a vibrant herbal aroma. Light vinegar and olive oil enhance the natural flavor nuances, creating a perfect composition. The dish is versatile: it works well as an appetizer, light dinner, or elegant addition to an Italian table. It is especially popular in summer when fresh ingredients are abundantly available.
1
Slice the tomatoes into rounds about 0.5 cm thick.
- Tomatoes: 500 g
2
Drain the brine from the mozzarella and slice it into pieces the same width as the tomatoes. Arrange the tomato slices on a plate, season with salt and pepper, and drizzle with vinegar. Layer the mozzarella slices on top.
- Mozzarella cheese: 200 g
- Salt: to taste
- Ground black pepper: to taste
- Vinegar: 1 tablespoon
3
Wash the basil, dry it, pluck the leaves, and chop finely. Evenly distribute the herbs on the dish. Drizzle with oil.
- Basil: 1 bunch
- Vegetable oil: 100 ml
