On these first hot days, nothing beats a salad for lunch or a light dinner.
What's not to like with a Mozzarella and Tomato Salad?
What makes it better is if it's a Buffalo Milk Mozarella Caprese Salad?
Here's a tasty recipe for one from pages of Vegetables from an Italian Garden (Phaidon Press, May 2011)
Buffalo Milk Mozzarella Caprese Salad
Preparation time: 10 minutes
11 ounces buffalo milk mozzarella cheese
3-4 tomatoes, peeled and sliced
olive oil, for drizzling
Drain the mozzarella and cut into 1/8 -inch-thick slices. Arrange the mozzarella and tomato slices alternately in concentric rings on a serving dish. Sprinkle with basil leaves, drizzle with olive oil, and season with salt. Keep in a cool place until ready to serve.
(* Recipe and photo reproduced by permission of Phaidon Press, all rights reserved)