Ingredients
Preparation
Cut the fresh tomatoes cherry into two halves and place them as a “pillow” on the plate, on which will be deposited the Buffalo mozzarella cut into four parts. In the centre put some green olive cut into two halves.
Season the dish with olive oil, oregano, a pinch of salt and garnish with a few leaves of Basil and Balsamic Vinegar of Modena IGP .
A pleasant-to-taste summer appetizer.
