Every Thursday on the Good Food Blog we share a recipe from our archives.
Pamela Sheldon Johns is the author of Prosciutto, Pancetta, Salame, She first shared this recipe for Mozzarella, Tomato & Salame Stacks on April 9, 2005.
Keep reading for the full recipe…
Mozzarella, Tomato, and Salame Stacks
Serves 4
- 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.