- Fresh mozzarella cheese, sliced or provolone
- Fresh tomatoes
- Fresh basil
- Extra-virgin olive oil
- Aged, syrupy balsamic vinegar (premium aged)
Place freshly sliced mozzarella cheese on a plate. Layer fresh, sliced tomatoes on top. Roll the basil basil leaves tightly and slice into thing strips and sprinkle on top of the cheese and tomatoes. Drizzle a little extra virgin olive oil over it all, and some aged syrup-y balsamic.
Fresh tomatoes in the summer are nourishing, but you want to avoid tomato products in the summer such as sauces, these tend to be too heating to the body and are good for winter—thus the canning of tomatoes.
Find high quality extra virgin olive oil here.
In South Central PA, you can find organic veggies here and you can get the Premium Aged Balsamic Vinegar (usually aged about 12 years( at the Weavers Deli & Cheese stand in the West Shore Farmers Market in Lemoyne. It is sooooooooo good!