A tomato platter gives you a useful first course for a dinner party: very little equipment, no last-minute cooking and a clear reason to put good bread on the table. Choose tomatoes that smell like something and mozzarella you enjoy on its own. The rest should be quiet.
For six, alongside other starters
- About 1 kg ripe tomatoes, in a few shapes if available
- 400–500 g fresh mozzarella, drained
- A small bunch of basil
- 3–4 tablespoons extra-virgin olive oil, plus a little more to finish
- Salt and freshly ground black pepper
- Red wine vinegar, optional and to taste
Put it together
Cut the larger tomatoes into irregular slices and halve the smaller ones. Season the tomatoes with salt and a little olive oil in a bowl. Taste one before adding anything acidic; some tomatoes need a small splash of vinegar and others do not.
Tear or slice the mozzarella. Arrange it with the tomatoes on a broad, shallow platter, leaving a little space rather than building a mound. Spoon over the tomato juices, add the remaining olive oil and finish with torn basil and pepper.
For a longer table
Use two or three smaller platters instead of one very large one. Put bread near each platter and a serving spoon where people can reach it. Assemble close to serving, keeping the cheese refrigerated until you are ready to work.
This is an original recipe note for a classic combination, not a reproduction of a caterer’s recipe. Adjust the quantities to the rest of your menu and the appetites at the table.