- Prep time
- 5 minutes
- Cook time
- 4 people
I love the textural contrast between the juicy tomatoes, soft cheese, and crisp cucumber. This is a simple twist on a classic.
- 2 Heirloom tomatoes sliced ¼ inch thick
- 2 Fresh Mozzarella "ovoline" sliced ¼ inch thick
- ½ English cucumber sliced ¼ inch thick
- 2 basil leaves chiffonade
- 1 teaspoon sea salt
- 1 teaspoon Fresh to Market Extra Virgin Olive Oil
- 1 teaspoon Passport Balsamic vinegar
Slice your vegetables and set aside. Layer a tomato, then mozzarella, then cucumber. Repeat, until you have none left. Garnish with the oil, vinegar, salt, and basil chiffonade.
Techniques used in this recipe:
sliceIf you are slicing a round object, cut a slice from the bottom to make it lie firmly. Use the pointed end of a chef's knife to puncture the skin and make the first cut. Hold the object being sliced with your fingers bent and cut vertical slices to the desired thickness. With each slice, move your fingers back to the width of the next slice. Dont cut yourself! chiffonade chiffonade: leafy vegetables or herbs cut into fine shreds or thin ribbons; often used as a garnish.
chiffonade: leafy vegetables or herbs cut into fine shreds or thin ribbons; often used as a garnish.