This easy recipe is a wonderfully refreshing and fulfilling accompaniment to main courses such as grilled game steaks, pairing well with an Albariño or sparkling rosé. This version is from Craig Tomsky, author of Changing the Wild Game. Let us know how you make your version of this versatile dish in the comments.
- 2 tablespoons olive oil
- ½ teaspoon minced garlic
- ⅛ teaspoon freshly ground black pepper (FGBP)
- 3 to 4 beefsteak tomatoes, sliced ¼ inch thick, or cherry or grape tomatoes, halved
- ⅛ teaspoon sea salt
- Enough fresh mozzarella cheese for each tomato slice, thinly sliced or shredded, or cubed if using the smaller cherry or grape tomatoes
- Enough fresh basil leaves to sparsely cover the tomatoes, sliced into strips (chiffonade-style)
- Whisk olive oil with garlic and FGBP and set aside. Sprinkle some salt onto the tomato slices.
- Plate the sliced tomatoes and mozzarella cheese on a large platter, layer the cheese on each tomato slice. Evenly distribute the shredded basil leaves over the tomatoes and cheese. Or, combine the tomatoes, mozzarella cheese and basil in a salad bowl if using cherry or grape tomatoes.
- Drizzle the garlic mixture and sprinkle the salt over the platter of beefsteaks and serve. Or, drizzle the garlic mixture over the combination of smaller tomatoes, cheese, and basil and toss, then serve.