Writing Cuisine Quotidienne has led me to think a bit more about how to present dishes. My small kitchen is in no way an artist's or photographer's studio, yet I do experiment with different forms and shapes.Tomates-mozzarelle have become an extremely popular starter in France over the past ten years or so. I don't remember eating them at all in the early 1990s and am not sure I could even find mozzarella cheese in France at that point, when the even simpler "tomates-vinaigrette" dominated the summer salad scene.
Now tomates-mozzarelle are standard fare, so standard that we tire of them by late May -- except perhaps this year, as rain and cold have prevented us from moving into our usual summer culinary mode!
The usual presentation of this salad consists in alternating the tomatoes and the cheese on a large serving platter. Or when people are feeling really lazy, they just toss everthing together in a bowl.
To vary the dish's appearance, I sometimes present the whole tomatoes and cheese slices in "fans" as above, or serve the salad in individual glasses. Appearance does count for something, after all!
Do you have any variations on the tomato and cheese salad theme? Share them here...
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