Tomatoes with mozzarella

Sadly, with Christmas coming up, I have to start keeping track of what I eat 🙁 Great sorrow has descended on Prymitywna Kuchnia. Tomatoes for breakfast. No bread. Aaaaaaaaaaaaaaaaa!

Apparently there are people whose metabolism is so good that they never have to count, measure or cut back. Whenever I hear about them, I get genuinely jealous. So I try not to think about it. At all. I don’t think about them one little bit. Besides, how much can you eat anyway?

That’s better. Besides, tomatoes with mozzarella aren’t half bad. In fact they’re delicious. Nice and light. With herbs that bring out the flavour. You could even call them an aphrodisiac on account of the lovage. Never mind that my stomach barely registers their presence. Maybe that’s for the best?

The recipe is dead simple. The flavour really comes down to good tomatoes and getting the mix of herbs in the olive oil right. Mozzarella, after all, is mozzarella.

At a glance:

Prep time: 5 minutes

How many people? One tomato does for one person, but you can always make more

How many calories? This one’s OK on the calorie front

Ingredients for a healthy breakfast:

• 1 large tomato
• 1/3 of a ball of mozzarella 
• 3 tablespoons of olive oil
• thyme leaves (preferably freshly picked)
• a pinch of dried herbes de Provence
• a pinch of dried lovage leaves
• a pinch of salt

The recipe (my way at last):

First I made a little dressing for my tomatoes and mozzarella. I washed the thyme I’d just picked in the garden thoroughly (luckily I didn’t have to dig it out from under the snow, though the cold has made the leaves very dark and more bitter than on warm days), then stripped the leaves into a glass. I added a pinch each of salt, herbes de Provence and lovage. Poured olive oil over the lot. Gave it a good stir.

I cut a good-sized tomato into thin slices. I dried the mozzarella thoroughly with kitchen paper and thinly sliced about 1/3 of the ball as well. I arranged the tomato slices on a plate, tucking a slice of mozzarella between each one. Then I drizzled the herb oil over the finished dish. Enjoy!