Preparation time: 10 min.
We had dinner in late March in a small B&B near Triora in the mountains of Liguria, about 1/2 hour drive northeast of Ventimiglia. We arrived rather late in the evening and Dona Guiseppa was kind enough to prepare this simple but very tasty dish. We had some of her red wine and the crusty bread from the local bakery – delicious!
- 14 oz (400 g) mozzarella, if you can, buy Mozzarella di Bufala
- 2 medium sized tomatoes
- 6 slices of salami, cut into slivers
- 6 – 10 black olives
- extra virgin olive oil (to drizzle)
- white balsamic vinegar
- fresh basil leaves torn
- salt and freshly ground pepper to taste
Cut the mozzarella and the tomatoes into 1/2 inch (about 1 cm) slices and intercalate them on a plate. You should have a nice white and red pattern, one row or two rows depending on your plate. Sprinkle the basil and the salami slivers on top and decorate with the black olives. Pour olive oil and balsamic vinegar to your taste. Finish a sprinkle of salt and a generous grind of fresh pepper.