With an abundance of fresh tomatoes and basil in my garden this is a very popular summer lunch, snack and side dish in my house. Some French bread rounds out the meal perfectly.
4 or 5 vine ripened tomatoes
1 pound fresh mozzarella**
1/4 cup fresh basil leaves, chopped
3 tablespoons extra virgin olive oil
Chop the tomatoes and cheese into similar size pieces. Coat with olive oil and season with salt and pepper.
Serve at room temperature.
**For this recipe it is important to use fresh mozzarella cheese (small white balls in a briny solution, generally available in the deli section or olive bar) instead of the packaged, processed version available in the refrigerated cheese section. Fresh mozzarella is soft and mild with a with a distinct milk flavor and a completely different texture than the processed version.