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Pomodorini e Mozzarella

(Mozzarella and Tiny Tomato Salad)

Preparation Time: 15 minutes
Cooking Time: NONE
Servings: 8

pomodori e mozzarella


1 lb. fresh mozzarella
1 lb. fresh cherry or tiny San Marzano tomatoes
1/4 cup basil leaves, loosely packed
1 teaspoon oregano
4 tablespoons olive oil
Salt and cayenne pepper to taste
1 loaf Italian bread

Put the fresh mozzarella in a colander to drain. Wash the tomatoes and remove any stems, then place them in a medium bowl. On a cutting board cut the mozzarella in 1-inch cubes and add it to the bowl. Wash and mince the basil leaves, add to the bowl, then add oregano, salt and cayenne pepper, and the oil.

Toss the mixture well, cover with aluminum foil and let it sit for 15 minutes. Slice the loaf of bread, cut the slices in half, and arrange in a bread basket. Serve together.

In the summer when it's too hot to cook, mozzarella is one of the most widely consumed cheeses where I come from. The Caseifici (cheese maker houses) make it every day and it sells so fast that it's always fresh. When cut into, the juices that come out resemble whole milk, and the taste is mouth watering!

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