Bumper Crop Tomato Platter

Submitted by Martha Testa.

1 pound juicy, ripe summer tomatoes, cored and sliced thin

¼ pound good quality salami, sliced thin

½ pound mozzarella (or favorite cheese of your choice)

Sprigs of fresh basil

Extra virgin olive oil, to taste

Loaf of good country-style bread

Place the salami, cheese and tomatoes in overlapping slices on an attractive platter. Tuck in basil sprigs for color and fragrance. Drizzle olive oil over everything and serve with slices of country bread and perhaps a glass of red wine. Serves about four.

Recipes, FallEdible Boston