Prep 1 hr
Cook 0 mins
I had never heard of this dish before tasting it last summer at my fiancee's house. Then, everywhere I went it began to pop up. Its simple, down-to-earth charm depends upon the freshness of the ingredients- I can't wait for tomato season to return!
- 1 medium cucumber, sliced 1/4-inch
- 2 -3 tomatoes, sliced 1/4-inch (preferably vine-ripened)
- 1⁄4 red onion, very thinly sliced
- 8 large fresh basil leaves, chopped
- 3 tablespoons good quality balsamic vinegar
- 1 tablespoon good quality olive oil
- 2 -3 cloves garlic, minced
- 1 pinch sugar
- 1 pinch red pepper flakes
- fresh mozzarella cheese, , sliced 1/4-inch (, fromaggio di buffalo)
- Combine vinegar and oil in small bowl; whisk in garlic, sugar and red pepper flakes.
- Arrange in individual stacks, or together on a serving platter, as follows: Cucumber, tomato, onion, mozzarella.
- Repeat layers as necessary.
- Scatter basil leaves liberally.
- Drizzle vinaigrette; best if flavors are left to marinate for one hour.
this was great, and sooooo easy. i had more than enough fresh tomatoes from the garden, and it was a great combination of flavors. a keeper for sure!
This is a wonderful way to use fresh produce! I'm fortunate to have an excellent Italian grocery store nearby where I can buy the fresh mozzarella. I overlapped the cucumber slices, the tomato slices and the mozzarella slices on a plate to make a pretty flower pattern. I used fresh basil leaves from my herb garden. Soooo good. Thanks for sharing this. :-)
I haven't tried this one but have another similar recipe (without the cucumber) and what you do is marinate the mozzarella with the vinegrette and then stack them up, hold together with a toothpick and put on the BBQ until the cheese starts to melt. VERY good.