Tomato carpaccio with mozzarella

Ingredients for 4 servings:

• 500 g tomatoes, medium-sized and firm
• salt and pepper
• 5 tbsp extra virgin olive oil
• 130 g buffalo mozzarella
• 2 tomatoes, dried, preserved in oil
• 1 tbsp green olives
• 1 bunch of basil

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Drain the sun-dried tomatoes. Pit and halve the olives. Wash the basil and shake dry, then pick off the leaves. Cut the mozzarella into small cubes. Wash the fresh tomatoes and remove the stems. Slice the tomatoes as thinly as possible using a sharp knife. Arrange the tomato slices on plates, season with salt and pepper, and drizzle with half of the oil. Finely chop the basil leaves with the pitted olives and sun-dried tomatoes. Mix this mixture with the mozzarella and the remaining oil, season with salt and pepper, and arrange decoratively on the tomato slices. Garnish with a few olive quarters before serving.