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Tomato and Mozzarella Fans
January & February 2005
Adapted from Fast
Food My Way by Jacques Pépin (Houghton Mifflin Company,
2004)
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(Serves 4)
These are best served at room temperature.
- 4 large, ripe tomatoes
- 3/4 pound mozzarella cheese
- 2/3 cup diced red onion
- 12 fresh basil leaves
Dressing
- 1/4 cup extra-virgin olive oil
- 1½ tablespoons sherry vinegar or red wine vinegar
- 3/4 teaspoon salt
- 3/4 teaspoon freshly ground black pepper
Remove the core from each tomato. Place the tomatoes stem side down on a
cutting board, and cut them vertically into 1/4-inch slices, stopping about a
1/2 inch from the base. Cut the mozzarella in half lengthwise, then into
1/4-inch slices, and insert a slice of mozzarella between the slices of tomato,
creating a fan effect.
For the dressing: mix all the ingredients together in a small
bowl.
Arrange the tomatoes on a serving platter. Sprinkle with the diced onion,
and spoon some dressing on top so that it runs between the slices of tomato and
mozzarella. Tear the basil leaves into pieces and scatter them around and on
top of the tomatoes.
Nutrients per serving
- Calories 347
- Protein 17g
- Carbohydrate 13g
- Dietary fiber 2g
- Fat 26g (saturated fat 9g)
- Cholesterol 31mg
- Sodium 759mg
For more on Jacques Pépin, his books, and his PBS series, Fast Food My Way, click here.
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