Even though summer is rapidly coming to an end, there is still time left to cele ate. And by cele ate, I mean scarf down thick, juicy tomato slices, letting the juice drip down your chin with reckless abandon. Ah, tomatoes really are the best part of summer, aren't they? This simple and classic recipe truly highlights their beauty. For an extra treat, use the freshest mozzarella possible.
Ingredients
2 yellow vine-ripened tomatoes
6 to 8 thick slices fresh mozzarella
2 Tbsp. balsamic vinegar
Directions
Slice the tomatoes into thick, 1/8 to 1/4 inch slices. Layer them on two plates in tomato-mozzarella-tomato order until you have used all of the tomato and mozzarella. Drizzle 1 Tbsp. balsamic vinegar over each stack.
Serves 2.
--Kim Cooper--
