For Yom Kippur this past year, I ventured back to the home of Mommy and Daddy Tiny Tummy for to break the fast (for the non-Jews out there, Yom Kippur is a day where Jews repent their sins by fasting, among other things, so the meal that occurs post-sundown is often fairly extravagant). Usually, we spend the evening with the extended family in New Jersey, but since Mommy Tiny Tummy didn't want to be around the unhealthy food that my extended family traditionally breaks the fast with, I agreed to cater a healthier, more Tiny-Tummy-friendly meal, complete with the following, simple appetizer which is bound to be a crowd pleaser. Note: the photo does not include the balsamic vinegar because one of our guests doesn't eat vinegar.
To make this simple Tomato-Mozzarella Salad, you will need,
One giant hunk of fresh mozzarella cheese, sliced as thin as possible
3-4 tomatoes, sliced to match the size of your slices of mozzarella
a healthy drizzle of balsamic vinegar and optional olive oil for a richer indulgence
optional: fresh basil (I had some from the herb/vegetable garden we grow in our backyard- the tomatoes too!)
To prepare, simply layer and arrange the tomatoes and mozzarella evenly on a platter. Place the basil throughout, and drizzle your vinegar (and optional oil) generously across the platter. If you're feelin' frisky, you could make a real vinaigrette to drizzle instead of just plain ole O&V. I have a pretty great, really simple vinaigrette recipe I will have to share the next time I make it, so I can include a photograph.