I can hardly claim to have invented this recipe, as it’s so classic Italian, but here’s the version I made last night. I used low-fat mozarella, not out of choice but because the shop had sold out of the full-fat version, and it was perfectly acceptable.
Serves 2
125g mozarella cheese
8 ripe tomatoes
1 small bunch basil
1 tbsp olive oil
1/2 tbsp balsamic vinegar
salt & pepper to taste
1. Slice the mozarella and tomatoes and mix together with the roughly torn basil leaves, oil, vinegar and seasoning.
