A three-minute salad-appetizer. Good oil and good cheese are the foundation. With tomato season ahead, don’t hold back — use three colors: red cherry tomatoes, firm green or black plum tomatoes, and one large soft pink or orange tomato.
- 3 types of tomatoes, 1 of each
- 1 ball of mozzarella or burrata (125 g)
- 1 tsp. dried oregano
- 1–2 cloves of garlic (optional)
- olive oil (Picual variety, fresh with moderate bitterness)
On a large flat plate, arrange the three types of tomatoes (in winter, replace them with only aromatic cherry tomatoes). Layer the mozzarella on top, tearing it into small pieces. Sprinkle with dried oregano — fresh oregano, unfortunately or fortunately, is not as aromatic — add sea salt, and generously drizzle with a bold and slightly bitter olive oil. Mild olive oils will get lost in this salad, while fresh ones will highlight both the oregano and the creamy mozzarella.
You can also swap the tomatoes for strawberries + arugula + mint, replacing the oregano and garlic.
On a large flat plate, arrange the three types of tomatoes (in winter, replace them with only aromatic cherry tomatoes). Layer the mozzarella on top, tearing it into small pieces. Sprinkle with dried oregano — fresh oregano, unfortunately or fortunately, is not as aromatic — add sea salt, and generously drizzle with a bold and slightly bitter olive oil. Mild olive oils will get lost in this salad, while fresh ones will highlight both the oregano and the creamy mozzarella.
You can also swap the tomatoes for strawberries + arugula + mint, replacing the oregano and garlic.
