Caprician tomato and mozzerella salad

from Workand Play
The idea is to get the size of the tomato and mozzerella slices even. So use baby tomatoes for baby mozzarella and large tomatoes for a large mozzarella.

Buffalo mozzarella has the best flavour, but is expensive. Whatever mozzarella you buy, buy the kind that is packed in moisture (soft mozzerella), not the harder 'pizza cheese' American supermarkets sell as mozzerella.

Starter or side dish for 4

- 2 large ripe tomatoes (or 300 gr baby plum tomatoes)
- 1 mozzarella cheese (or a container of baby mozzarella cheeses)
- 1 portion Balsamic dressing
- 1 handful fresh basil, leaves rolled together like a cigar and sliced into thin strips.
- black pepper, freshly ground.

Slice the tomatoes or halve the baby plum tomatoes and put them into a bowl. Cover with the dressing and allow to marinate in the fridge for 1 to 2 hours.
Get out you mozzarella and slice or halve.
If you are uses slices: arrange alternating slices of tomato and mozzarella on a serving dish. Sprinkle the basil on top and add some fresh black pepper (to taste).
If youare using 'babies': drain off the dressing from the tomatoes. In a nice bowl, mix tomatoes and cheese. Stir in basil and some black pepper (to taste).

Traditionally trhe tomatoes aren't marinated. But I think the garlicy tomatoes form a nice contrast with the very mild cheese. The point is to get a really good, fresh mozzarella.

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