arugula, mozz, tomatoe, bread

Retrieved from a blog

ended up with:
1 pint grape tomatoes
8 bocconcini (mozzarella balls)
Ciabatta
The arugula from the fridge

I cut up the tomatoes and smushed them with my hands in a dressing of olive oil, salt, pepper and a splash each of red wine and cider vinegar (I’m out of sherry vinegar, which I prefer). Then I chopped the arugula finely and mixed that in, and let it sit for 20 minutes.

I oiled the bread and browned it in the toaster oven, then mashed the vegetables onto it, and topped with the mozzarella.

This isn’t really cooking—too simple. But it was one of the most enjoyable things I’ve eaten in a while. The vinegar gave a nice tang to complement the tomatoes and the peppery arugula, the cheese was creamy, and the prosciutto added salt and savory. Next time I’ll use regular tomatoes and chop them up smaller, to make it easier to eat.

Best of all there was just enough left over for me to eat for lunch on Monday!