Recipe: Mozzarella, Tomato & Salame Stacks

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.