Part 8: At the Table with Ellynne in Italy

My friend Linda is a fabulous cook. Here’s a wonderful dish she whipped up for us at home as a late Sunday afternoon “snack”:

TOMATOES AND BUFALINA CHEESE
BY:  Linda Boyd
Serves 2 -4

Ingredients
Several large ripe tomatoes (depending on how many people you plan to serve; allowing at least 1 tomato per person, maybe a little more!)
1/2 pound Bufalina Mozzarella cheese (or more, depending on how many
tomatoes you’ve used)
Fresh basil leaves, torn (to taste)
Olive oil and vinegar, to taste

Directions
Into a large salad bowl, chop the tomatoes. Add sliced cheese and basil; stir to mix. Dress with olive oil and vinegar, to taste.

Linda says that the Bufalina cheese is made from water buffaloes – not from cows. They are raised on farms (which offer tours). She adds that whenever there’s a potluck supper here, the Italians always bring this dish. It is truly delizioso!