Tomato salad with vine-ripened tomatoes, excellent olive oil and a worthy loaf of bread marks the glorious days of summer. Soaking the bread in the olive oil and tomato juice, allowed.
4 tomatoes, sliced
1 red onion, sliced
1 ball of fresh mozzarella cheese
1 bunch of fresh basil
1/3 cup extra virgin olive oil
red pepper flakes
1 loaf of fresh Italian or French bread, sliced and warmed
Slice the tomatoes, sprinkle with salt and pepper and line up on a platter. Slice the onion and place in between each slice of tomato. Slice the mozzarella and stack on the onion. Place one leaf of basil on top of the mozzarella.
Drizzle with olive oil. Sprinkle with salt and red pepper flakes. Let stand at room temperature
for at least one hour before serving. Serve with the sliced warmed bread.