Contributed by Chef Nora Pouillon
2 large red tomatoes
4 oz fresh mozzarella (or tofu)
4 black olives, pitted
1 Tablespoon balsamic vinegar
4 Tablespoons extra virgin olive oil
1 teaspoon soy sauce or tamari (optional)
1/8 teaspoon salt
freshly ground black pepper
lettuce or arugula leaves
Place tomato stem side down on a cutting board and make four to six incisions to within 1/4" of the base, taking care not to cut all the way through.
Cut the mozzarella or tofu into 1/4" slices.
Dice the black olives.
Place a piece of mozzarella or tofu in between each tomato slice.
In a bowl, combine the vinegar, olive oil, soy sauce and salt and pepper to taste.
Drizzle over the tomatoes and sprinkle with chopped olives.
Serve on lettuce or arugula leaves.
This can also be made with a 4" piece of hothouse cucumber and cheddar cheese or tofu. Drizzle with vinaigrette and sprinkle with chopped chives (omit the olives).