Every Thursday on the Good Food Blog we share a recipe from our archives.
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Mozzarella, Tomato, and Salame Stacks
- 8 ozs fresh Mozzarella cheese (2-inch diameter balls or a braid)
- 8 slices salame
- 1 cup shredded red leaf lettuce
- 8 cherry tomatoes
- 8 small basil leaves
- Extra-virgin olive oil for drizzling
- Salt and freshly ground black pepper to taste
Slice the mozzarella into 8 slices, each 1/2 inch thick. Place the cheese on a paper towel to drain for 10 minutes. Put a Mozzarella slice on top of each slice of salame. Place one-fourth of the lettuce on each plate. Top with 2 mozzarella-salame stacks. Split the cherry tomatoes, not quite cutting all the way through. Stick the basil leaf in the slit and place 1 tomato on top of each stack. Drizzle with olive oil, season with salt and pepper, and serve at once.