TOMATO MILLEFEUILLE WITH MOZZARELLA AND MEDITERRANEAN SALSA

Tomatoes

I was going to make and post this month’s Paper Chef entry today but a dead car battery killed my creative spirit, or should we say that I applied it on finding a way to fix it despite car being parked in an awkward position. And it wasn’t that difficult, I just phoned to our local petrol station and asked if he could help me out and yes of course, as soon as he can, he will pop up to us and get it going, I just love living in a small context, people always know who you are and are ready to help. It also helps that his brother is one of our neighbours. Anyway, this little incident disturbed my plans so I picked out this dish instead. Depending on how big the tomato is, you can either use it as a starter or as a light lunch, anyway you choose it is an easy dish to make and you can use a lot of other ingredients for the salsa to suit your own taste.

Tomato Millefeuille with Mozzarella and Mediterranean Salsa

TOMATO MILLEFEUILLE WITH MOZZARELLA AND MEDITERRANEAN SALSA
1-2 servings

1 mature tomato
1 mozzarella, I prefer buffalo but any fresh mozzarella is good
2 tblsp grilled peppers in oil, finely chopped
6-8 black olives, finely chopped
2 tsp capers
5-6 basil leaves, finely chopped
1-2 tblps extra-virgin olive oil

Slice the tomato and the mozzarella.

Mix the rest of the ingredients.

Put the first tomato slice on a dish, put a slice of mozzarella on it and then drizzle a spoon of the salsa on that. Put another tomato slice on it and then continue like before until you think the tomato is high enough, top with the cut off tomato top.

Ready to serve, that couldn’t have taken more than 5-6 minutes right?

Tomato Millefeuille with Mozzarella and Mediterranean Salsa

L