1 medium ripe red tomato 1 medium ripe yellow tomato 1 fresh mozzarella ball (2 ounces) 4 4-inch sprigs rosemary 4 tablespoons extra virgin olive oil 2 tablespoons red wine vinegar 1 teaspoon Hawaiian red salt Fresh ground pepper to taste
Remove the stem navel from the tomato. Cut the tomatoes into 1/4-inch thick slices (discard the bottom, skin only pieces) and set aside. Slice the mozzarella into 1/4-inch rounds. In two stacks, alternate the cheese and tomato slices. Cut the stacks into two half-moons and skewer each with a rosemary sprig to keep in place. Portion two half-stacks per plate and dress with the olive oil and vinegar. Season with salt and pepper.
