This appetizer is very easy to make and yet it’s is amazingly tasty. Ideal for the summer when tomatoes and basil are in season, it’s a refreshing meal-starter in every other season.
Ingredients: Sp Sr V B Gf
(serves 4)
- 2 big ripe organic tomatoes
- 3 Tbsp. organic mayonnaise (for the homemade one, see my recipe)
- 3 hard boiled organic eggs
- 2 balls of fresh Bufala mozzarella (or cow milk mozzarella)
- 20-25 leaves of basil
- 3 Tbsp. Evoo
- Black salt
Put the eggs in a small saucepan filled with cold water and cook them for eight minutes, counting from when the water starts to boil.
Wash and dry the tomatoes and cut them in round slices ¼ inch thick.
Arrange the tomatoes on a serving plate, salt them, and then spread a teaspoon of mayonnaise on each of them.
Slice the mozzarella into 1/3-inch thick rounds and place them over the tomato slices. Insert a leaf or two of basil between the tomato and the mozzarella.
Peel the eggs and cut them into rounds with a knife or with an egg slicer.
Place the egg slices over the mozzarella.
Put a few basil leaves in a mortar, pour the oil over them and crush with the pestle until the oil turns green.
Drizzle with this basil-infused oil and
serve cold.
