1 large beefsteak tomato or 2-3 smaller ones
1 portion mozzarella cheese
Bunch of fresh basil
Sliced baguette
Grated parmesan cheese
Olive oil
Salt, pepper

This is an very easily made and delightful lunch or starter before a larger meal.

Cut the tomato(s) into small bite-sized chunks and put in mixing bowl. Do the same with the mozzarella. Place 8-10 basil leaves on top of each other and roll into a loose spindle. Cut them into thin shreds and then strew the bunch into the bowl with the mozzarella and tomatoes. Alternately, just place the basil leaves in the salad whole. Drizzle the mix with your best olive oil. Grind fresh pepper and salt to taste.

Cut the baguette and baste the slices with olive oil on both sides. Place them on a tray and put in the oven at 200c for 8-10 minutes, turning them at the half-way point and putting the shredded parmesan on the top. Another option to the sliced toasted bread is to leave it in the oven a bit longer, allowing it to toast further. Cut the bread into large croutons and place in the salad.

Serve the tomato-mozzarella mix on plates along with the toasted bread. A portion of soup can be added on the side.

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